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    You are in: Home / Recipes / Chicken, Chickpea and Kale Curry Recipe
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    Chicken, Chickpea and Kale Curry

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 20 mins

    20 mins

    1 hr

    Chef #1802971773's Note:

    A simple, filling curry. To make vegetarian, omit the chicken. Modified heavily from 200 Curries: Hamlyn All Color by Sunil Vijayakar

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    Units: US | Metric


    1. 1
      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.
    2. 2
      Slice the chicken breast into small cubes, approximately 1 inch thick.
    3. 3
      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.
    4. 4
      To the hot pan, add the onions and cook, stirring occasionally, on medium-low heat until they soften and start to take on color.
    5. 5
      Add the dried spices, stir and cook for 1-2 minutes.
    6. 6
      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.
    7. 7
      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.
    8. 8
      Cut each sweet potato in half.
    9. 9
      To serve, top a sweet potato half with the curry, a spoonful of yogurt, and chopped cilantro or mint (if using).

    Ratings & Reviews:


    Nutritional Facts for Chicken, Chickpea and Kale Curry

    Serving Size: 1 (522 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 471.6
    Calories from Fat 117
    Total Fat 13.0 g
    Saturated Fat 1.8 g
    Cholesterol 54.4 mg
    Sodium 190.9 mg
    Total Carbohydrate 60.1 g
    Dietary Fiber 14.3 g
    Sugars 13.7 g
    Protein 32.2 g

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