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Try this sumptuous Chicken and Kale Curry with Bombay potatoes. Turmeric and ginger are amazing spices with an abundance of anti-inflammatory qualities. The olive oil, turmeric, ginger, chillies, parsley and kale all help to turn that all-important sirtuin gene on!
Ingredients
4 x 120-150g skinless, boneless chicken breasts, cut into bite sized pieces
4 tbsp extra virgin olive oil
3 tbsp ground turmeric
2 red onions, sliced
2 bird’s eye chillies, finely chopped
3 cloves garlic, finely chopped
1 tbsp finely chopped fresh ginger
1tbsp curry powder
1 x4 00g tin chopped tomatoes
500ml chicken stock
200ml coconut milk
2 cardamom pods
1 cinnamon stick
600g King Edward / Maris Piper potatoes
10g parsley, chopped
175g kale, chopped
5g fresh coriander
Instructions
- Rub the chicken in 1tsp of oil and 1tsp turmeric, and leave to marinate for 30 mins.
- Fry the chicken over a high heat (there should be enough oil in the marinade to cook the chicken) for 4-5 mins, until browned all over and cooked through, then remove from the pan and set aside.
- Heat 1 tbsp of oil in a frying pan over medium heat and add onion, garlic, chilli, and ginger.
- Fry for 10 mins or until soft, then add curry powder and another tbsp of turmeric and cook for a further 1-2 mins.
- Add tomatoes to the pan, and leave them to cook for 2 mins.
- Add the stock, coconut milk, cardamom and cinnamon stick and leave to simmer for 45-60 mins.
- Check the pan regularly to ensure it doesn’t run dry – add more stock if needs be.
- Heat oven to 220*C/gas 7.
For the Bombay potatoes
- While the curry is simmering, peel potatoes and cut them into small chunks.
- Place in boiling water with the remaining tbsp of turmeric and boil for 5 mins.
- Drain well and allow to steam dry for another 10 mins. (should be white and flaky around the edges.)
- Transfer to a roasting tin, toss with remaining oil and roast for 30 mins/ until golden brown and crisp.
- Toss through parsley when ready.
- When the curry has desired consistency, add kale, cooked chicken and coriander and cook for a further 5 mins, to ensure the chicken is cooked through, then serve with the potatoes.
Nic’s tip
This is a fab dish to batch cook and pop a couple of portions in the freezer for those busy days!