Chicken Chickpea And Kale Curry Recipes

CHICKPEA AND KALE CURRY

Steps:

• Heat oil in a large nonstick skillet over medium. Add bell pepper and onion; cook, stirring occasionally, until softened, about 5 minutes. Add kale and garlic; cook, stirring often, until kale is softened, about 2 minutes. Stir in curry powder, ginger, salt, and pepper. Add peanut butter; cook, stirring constantly, 30 seconds. Stir in coconut milk and chickpeas, and cook, stirring occasionally, until sauce starts to thicken slightly, 12 to 14 minutes. Remove from heat; stir in lime juice.
• Place 1/2 cup cooked quinoa in a bowl. Top with 1 cup curry mixture and cilantro sprigs. Refrigerate or freeze remaining quinoa and curry for later use.

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).