Chicken and kale curry with cauli-rice

This balti, a mild curry, has lots of flavour.
recipes, chicken, curry
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Recipe from: 01 June 2015
Preparation time: 20 min
Cooking time: 35 min


  • 2
    large chicken breasts cut into bite sized pieces
  • 1
    onion, diced
  • 4
    ripe tomatoes
  • 1
    tin chopped tomatoes
  • 1
    glass water
  • 2
    garlic cloves, finely chopped
  • 1
    thumb sized piece of fresh ginger, peeled and chopped
  • 2
    red chillies, finely chopped
  • 1
    ground cumin
  • 1
    cumin seeds
  • 1
    ground coriander
  • 1
    garam masala
  • 1
    cinnamon quill
  • 2
    bay leaves
  • 100
    Greek yoghurt or double cream yoghurt
  • 1
    bunch of kale – about a cup and a half when chopped
  • salt and pepper
  • olive oil
Servings: Change Serving



Heat some olive oil in a pot on the stove. Add the onion.

Crush the chillies, ginger and garlic with a pestle and mortar or a blender. Add to the onion with the cinnamon quill.

Stir this for about 5 minutes. Add the spices (cumin, coriander, masala, bay), the fresh tomatoes and a dash of water. Let this simmer for about 7 minutes to release the flavour of the spices..

Now add your tinned tomatoes, chicken, kale, yoghurt and water. Season with salt and pepper. Simmer for 12 minutes

Remove from heat and let it rest while you make your cauli-rice.


Take 1 head of cauliflower, remove the florets and process until 'rice' consistency.

Toast this in a dry pan for a few seconds and then cover with just enough water to nearly cover the rice. Simmer for 10 minutes until the water is absorbed.                                                                                                                                                                                                                                                                              Recipe reprinted with permission of Tuck-In. To see more recipes, please click here.
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