This recipe is one of my creations. Often I just start cooking, and make it up as I go and then forget what I did. Bummer! Not this time though, my husband was sitting by taking notes.
This was very tasty and even better as leftovers. We ate it as is, but it would be great over couscous, rice, or even better spaghetti squash!
A few notes about this recipe:
- I have a Le Creuset cast iron Karahi which is perfect for this, the lid of my 5 quart Dutch oven fits perfectly on it. Any pot that retains heat very well and has a tight fitting lid will do.
- The amount of spices might be a little intimidating, it’s not all that overwhelming, still adjust to your taste obviously.
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Chicken-Kale Curry
4 servings
Ingredients
1 TBSP oil
4 med, skinless, bone in chicken thighs
1 red onion, quartered, sliced
1 serrano chile, sort of seeded, minced
2 tsp minced garlic (or 2 frozen cubes)
2 carrots, sliced
1/4 cup broccoli, chopped
1 can diced, fire roasted tomatoes
3 cups kale chopped
Spices: 1 TBSP garam masala, 1 tsp curry powder (madras), 1 generous pinch cayenne pepper, 1 generous pinch clove
Sal pepper to taste
1/2 cup chicken broth (to be used as needed)
Heat up oil in a Karahi over medium-high flame (it’s like a wok with a flat bottom). Sprinkle both sides of the chicken pieces generously with the spice mix (I used about 1/3 of the mix). Brown chicken on each side, take out set aside.
Sauteed the onions in the hot karahi until lightly brown (5-8 minutes). Add the Serrano pepper and garlic and cook until fragrant (30-60 seconds), add carrots and broccoli and sauteed about a minute or two until just tender. Add about 2/3 of the spices left, salt and pepper to taste, and sauteed stirring until fragrant, about 30 seconds. Add the tomatoes, 1/4 cup of chicken broth and stir, scrapping the bottom.
Lower the flame to medium-low and dump the kale on top of the mixture (do not stir yet!), sprinkle with more spices and cover. Let the kale steam for about 3 minutes. Uncover and stir to coat the steamed kale with the sauce.
Move the veggies around to make a little “nest” for the chicken thighs put them in and cover them with the mixture. Cover and cook, over medium-low flame for about 20-25 minutes. Stir every once in a while, and add some broth if it gets too dry in there. You want it saucy (not soupy) but you don’t want it to stick either! I cooked it about 1 minute uncovered over high flame at the end to let it thicken up a little more.
Nutritional information*: Calories 176.7; Fat 6.9g; Carbs 13.6g; Fibers 4.0g; Proteins 16.8g.
Source: My brain!
*Nutritional information is calculated using various online calculators and given for informational purpose only. I cannot guarantee 100% accuracy.
