Name: Chicken and kale curry with cauli-rice
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 3 servings
Cuisine: Cooking Method
Ingredients: 2 chicken breast fillets chopped; 1 onion diced; 4 tomatoes ripe; 1 tinned tomatoes chopped; 1 water; 2 garlic cloves, finely chopped; 1 fresh ginger peeled, chopped; 2 red chillies chopped; 1 cumin ground; 1 tsp cumin seeds; 1 coriander ground; 1 garam masala; 1 cinnamon stick; 2 bay leaves; 100 g yoghurt Greek; 1 kale; salt and freshly ground black pepper

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Ingredients (17)

2	chicken breast fillets — chopped
1	onion — diced
4	tomatoes — ripe
1	tinned tomatoes — chopped
1	water
2	garlic — cloves, finely chopped
1	fresh ginger — peeled, chopped
2	red chillies — chopped
1	cumin — ground
1 tsp	cumin — seeds
1	coriander — ground
1	garam masala
1	cinnamon — stick
2	bay leaves
100 g	yoghurt — Greek
1	kale
	salt and freshly ground black pepper

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Method:

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.

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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