There are so many wonderful ingredients that make up this Indian dish. The flavor is even better the next day after the flavors have settled. Make a big batch, divide into individual containers and freeze for quick meals.
Prep Time:10 minutes |
Cook Time:25 minutes |
Ready In:35 minutes |
Ingredients:
- 1 tablespoon(s) extra-virgin olive oil
- 1 onion (diced)
- 4 clove(s) garlic (minced)
- 2 teaspoon(s) ground cumin
- 1 teaspoon(s) ground coriander
- 1 teaspoon(s) curry powder
- 1/2 teaspoon(s) turmeric
- 1/2 teaspoon(s) cinnamon
- 1-2 cup(s) chicken (diced (leftover from roast chicken))
- 3 large carrots (peeled and sliced)
- 1 can unsweetened coconut milk
- 1 tablespoon(s) tomato paste
- 1 bunch kale (sliced)
- 1 teaspoon(s) salt
Instructions:
Heat olive oil in large pot over medium heat. Add onions and sauté 3-4 minutes. Add garlic, cumin, coriander, curry, turmeric, cinnamon, chicken and carrots and continue to sauté, about 5 minutes. Add coconut milk and tomato paste, stir well, cover and simmer for about 10-15 minutes. Add sliced kale and salt, and simmer, uncovered for 5 minutes or until kale begins to wilt.
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