Recipe by Jamie's Kitchen
This dish is so full of flavor, color, and different textures. I am not sure if this is an authentic indian dish as I make it or not. Honestly I have rarely cooked, tried curry, or even ate at indian cuisine restaurants. This definately changed my mind about curry. At any rate, I hope you enjoy it.
Top Review by mersaydees
I loved this Indian or Indian-style curry! I loved an opportunity to use kale, which has a strong texture and flavor, which is well-suited to the spices in this dish. I used regular cut-up potatoes since fingerlings are hard to find in my neck of the woods! Served with a dollop plain yogurt and basmati rice. Thanks, Jamie's Kitchen! Made for Spring '09 PAC.
- 1 lb boneless skinless chicken breast
- 1 (16 ounce) can chickpeas (or 1/2 lb cooked dry chickpeas)
- 1⁄2 lb cut fingerling potato
- 1⁄2 cup medium diced carrot
- 1⁄2 cup small diced onion
- 1 large garlic clove, sliced
- 1 bunch kale
- 4 teaspoons tomato paste
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon black pepper
- 1⁄4 cup vindaloo masala mixed spice
- 1⁄2 cup extra virgin olive oil
- 1⁄2 pint chicken stock
Directions See How It's Made
- Prepare vindaloo masala paste as follows- add garlic powder, salt, pepper, and the vindaloo masala spice mix to a small bowl. Incorparate the olive oil with the mixture and add 2 tsp tomato paste and mix well.set aside. Dice the onions and carrots, slice garlic into slithers, and then cut fingerling potatoes in about inch to 2 inch cuts. Also cut chicken breast into about 2 inch square dices. Take half of the vindaloo masala paste and mix it in with all the cut vegetables (not kale or chickpeas yet.) Spray a small baking dish with pam, add veggie mixture and place in oven on 325 high for 20 minutes. Take the other 1/2 of the vindaloo masala paste and rub it all over the diced chicken.
- Add the chicken to a large skillet or wok and cook on medium low heat then turn up to med heat when almost all the way cooked to darken a little more. While those are cooking wash the kale and take the leaves from the stems and tear into about 3 or 4 inch strips and set aside. Take out the veggie mix from oven and add into skillet or wok with chicken. Add pint of chicken stock and drained chickpeas. Let simmer med high for about 5 minutes to make sure the potatoes are fully cooked but not mushy.
- Add the kale let cook and wilt on medium heat for another 5 minutes. Add the remaining 2 tsp of tomato paste to tighten the liquid up. Add a little more vindaloo masala mix to taste for heat and salt pepper to taste. Enjoy.