Curries vary from country to country. Thai Curries tend to be on the spicy side made with green or red chili’s, while Indian Curries usually have a base of turmeric, cumin, cardamom and sometimes fenugreek. Indian curries are not usually hot, but very aromatic and earthy – they warm you up with a rustic balance of spice.
Curry powder is a nice blend of ingredients that you can purchase at any grocery store, however they do vary in taste. I am a huge fan of Vadouvan Curry, which is a mixture of dehydrated garlic and onions with some additional herbs and spices that add another layer of flavor to any traditional curry dish. I fell in love with this curry a few years back and found out it was derived in France, which explains why I prefer it.
Chicken & Kale Coconut Curry is a very simple preparation and if you have any leftover chicken from this past Social Sundays Menu, this meal becomes even faster to prepare. Kale comes in a handful of varieties, but I tend to enjoy the Italian version or Lacinato kale. The deep green leaves peel off the stems so easily, making it a quick vegetable for cooking. If you think you are not a kale lover, or have family members like I do that claim they don’t like kale, you must try it in this recipe. My husband ate it three times for lunches after our original meal!
Another great thing about making a soothing curry dish is the smell of it cooking in the kitchen, it’s lovely. I like to enjoy this meal during the week when time is tight or prepare a larger batch for entertaining on the weekends. Either way, I hope you will enjoy it like I do.
Ingredients
2 cups cooked chicken, shredded
1/2 red onion
1 bunch Lacinato kale
2 tablespoons Vadouvan Curry or Madras Curry
1 cup coconut milk
1 cup canned diced tomatoes
salt & pepper
vegetable oil
2 cups cooked rice
(Serves 4)
To Prepare:
1. Slice onion in half-moon shape and remove kale from stems and rough chop. In a wok or large saute pan, add 2 teaspoons of oil and place over medium heat. Add onions and saute for 3 minutes, then add curry powder, 1 teaspoon salt and 1/4 teaspoon black pepper, stir to combine. Continue to cook for 1 minute. Add the chopped kale and cook for 4 minutes.
2. Make a well in the center and pour in coconut milk and tomatoes. Fold the ingredients together to combine. Add the chicken and stir. Continue to cook for 5 minutes, while stirring occasionally. Serve family style over rice, Enjoy!
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