"Kale and chicken isn’t a typically Indian combination, but they come together well with the addition of a few store cupboard spices, and the yogurt, stirred in at the end of cooking, really makes the dish sing. If you can’t get hold of kale, use spinach instead. Serve this curry with rice or chapati."
From Chetna’s Healthy Indian by Chetna Makan, Mitchell Beazley. Photography by Nassima Rothacker. —Food52
red onions, roughly chopped
fresh turmeric (Editor's note: 1/2 inch each), peeled and thinly sliced
(1 lb, 2 oz) skinless chicken breast fillets, cut into 2.5cm (1 inch) dice
medium curry powder
(3½ oz) curly kale (Editor's note: stemmed and roughly torn)
(2 fl oz) natural yogurt
In This Recipe
Heat the oil in a large saucepan over medium–low
heat. Add the cumin seeds and, after a minute or so,
when they begin to pop, stir in the onions. Cook for 7–8 minutes, until the onions are light golden.
Add the fresh turmeric and chicken to the saucepan
and mix well. Increase the heat to high and cook for 1 minute, then stir in the salt, spices and kale. Cover
the pan with a lid, reduce the heat to low and cook for 15 minutes, until the chicken is done.
Stir in the yogurt to finish and serve immediately.