Chicken Chickpea And Kale Curry Recipes

CHICKPEA AND KALE THAI COCONUT CURRY

Steps:

• To a large skillet, add the oil, onion, and sauté over medium-high heat until the onion begins to soften about 5 minutes; stir intermittently.
• Add the garlic, ginger, coriander, and cook for about 1 minute, or until fragrant; stir frequently.
• Add the chickpeas, coconut milk, carrots, Thai curry paste, salt, pepper, and stir to combine. Reduce the heat to medium, and allow mixture to gently boil for about 5 minutes, or until liquid volume has reduced and thickened somewhat.
• Add the kale and cover the skillet with a lid to encourage the kale to melt, about 1 to 2 minutes. Stir to incorporate the kale.
• Add the lime juice, optional brown sugar, and stir to combine. Taste and if desired, add additional curry paste, salt, pepper, etc. to taste.
• Evenly sprinkle with the cilantro, optional green onions, and serve immediately. Curry is best warm and fresh but will keep airtight in the fridge for up to 1 week.

CURRIED CHICKPEAS & KALE

Steps:

• Combine all ingredients in your crock pot and let it cookon low 7 to 8 hours, or on high for 4 hours.

CHICKEN, CHICKPEA AND KALE CURRY

Steps:

• Pierce the sweet potatoes with a fork or knife point in several places, then bake in a pre-heated 400 degree oven for about 1 hour, or until tender. Set aside.
• Slice the chicken breast into small cubes, approximately 1 inch thick.
• Heat the oil in a deep pot, carefully add the chicken pieces. Allow to cook undisturbed on once side for about 3-4 minutes, or until golden brown. Flip the chicken and allow to brown on the other side. Remove the chicken to a bowl and set a side.
• To the hot pan, add the onions and cook, stirring occasionally, on medium-low heat until they soften and start to take on color.
• Add the dried spices, stir and cook for 1-2 minutes.
• Stir in the tomatoes, sugar, and water. Raise the heat to high and bring to a boil. Stir, cover, reduce heat and simmer gently for 20 minutes.
• Add the reserved chicken, chickpeas, chopped kale and simmer until the greens are tender, 3-8 minutes. Then turn off the heat and let cool for about 10 minutes before serving.
• Cut each sweet potato in half.
• To serve, top a sweet potato half with the curry, a spoonful of yogurt, and chopped cilantro or mint (if using).