I threw some kale in my shopping basket this week as I’ve read recently that it’s super good for you and even better than spinach – yes that’s right Popeye!! (full of antioxidants, calcium, vitamin C and it is anti-inflammatory). I also found some free-range chicken breasts on offer, and knowing that free-range is perceived to be the best type of chicken you can buy I ended up with them in my basket too. I do try and buy free-range when I can, but do wish it was more competitively priced – I therefore try and make use of offers when they crop up (even if I did already have Salmon in my fridge ready to cook this evening…).
As ever with a new ingredient next step is google! I tried “paleo kale chicken stew” then “paleo kale chicken curry”. I quite fancied the sound of the curry one, and with a few adaptations to suit my spice rack, I came up with this. Served here with steamed red cabbage (cos it was in the fridge) – and the verdict?? The free range chicken was absolutely delicious, really tender, but perhaps a little under-spiced. Perhaps it will be spicier once the left-overs have spent some time in the freezer (anyone know why that is??)
Ingredients (serves 4)
- 4 chicken breasts, diced
- A 200g bag of curly kale
- Handful of cherry tomatoes, halved
- White onion, diced
- 400ml can of coconut milk
- Dry Spices & Seasoning: 1 T curry powder, 1 T turmeric, ½ T ground coriander, ½ T ground ginger, himalayan salt, black pepper
- Coconut oil for frying, Olive oil for marinade
- Marinate the diced chicken breasts for at least 20 minutes in the dry spices along with 1 tablespoon of olive oil.
- Heat the coconut oil in a large saucepan (around a tablespoon) and fry the diced onion till soft.
- Add the marinated chicken and cook until browned (for about 10 minutes).
- Add the kale till it begins to wilt then add in the halved cherry tomatoes.
- Finally add the tin of coconut milk, and simmer for 15-20 minutes until the chicken is well cooked through and the sauce thickened.
- Add fresh coriander if you’ve got some (I had to make do with dried coriander leaf!) Season.