This is our favourite Sirt food diet recipe. It definitely does not feel like dieting and beats an expensive takeaway (especially as I am particularly fond of hugely calorific Peshwari Naans!). Although this dish includes crispy turmeric potatoes, I also serve rice with it as I like the pure white colour against the rich autumnal tones of the sauce. Husband, who adores curry, really rates this recipe, so I hope Annabel will like it too as she is coming for supper tonight!
CHICKEN AND KALE CURRY
Ingredients serves 4
4 skinless boneless chicken breasts, cut into large chunks
4 tbsp extra virgin olive oil
3 tbspn ground turmeric
2 red onions, sliced
2 Thai chillies, finely chopped
3 garlic cloves, finely chopped
Tbsp finely chopped fresh ginger
Tbsp mild curry powder
400g tin chopped tomatoes
400ml coconut milk
Handful parsley, chopped
Two handfuls kale
Handful coriander, chopped
How to prepare
Fry the chicken over a high heat in some of the olive oil – about 4 mins, until cooked through, then remove from pan and set aside.
Heat tbspn oil in the frying pan and add the onion, chilli, garlic and ginger. Fry for about 10 mins until soft then add the curry powder and 2 tbspn turmeric and cook for a further minute. Then add the tin of tomatoes and cook for a minute or two. Add the cinammon stick, coconut milk and simmer gently for 30 – 45 mins. If it looks a bit dry when you check it, add a little water or stock.
Heat the oven to 220 degrees. Peel the potatoes and cut them into small chunks. Place in boiling water with the last tbspn turmeric and boil for 5 mins. Drain well and steam dry for another 10 mins. Transfer to a roasting tin and sprinkle with remaining oil, some salt and pepper and roast for 30 mins until golden brown and crisp. Toss through the parsley before serving them.
To the curry sauce, add the kale, cooked chicken and coriander and cook for five mins until everything is piping hot.