Chetna Makan's Chicken With Kale & Yogurt

June  7, 2019
9 Ratings
Photo by Julia Gartland
  • Prep time 5 minutes
  • Cook time 22 minutes
  • Serves 4
Author Notes

"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. —Food52

What You'll Need
  • 1 tablespoon sunflower oil
  • 1 teaspoon cumin seeds
  • 2 red onions, roughly chopped
  • 2 pieces fresh turmeric (Editor's note: 1/2 inch each), peeled and thinly sliced
  • 500 grams (1 lb, 2 oz) skinless chicken breast fillets, cut into 2.5cm 
(1 inch) dice
  • 1/2 teaspoon salt
  • 1/2 teaspoon chilli powder
  • 1 tablespoon medium curry powder
  • 100 grams (3½ oz) curly kale (Editor's note: stemmed and roughly torn)
  • 50 milliliters (2 fl oz) natural yogurt
  1. 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.
  2. 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.
  3. Stir in the yogurt to finish and serve immediately.

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