Chicken, Chickpea and Kale Curry

May 26, 2023May 26, 20230 1
Healthy Chicken, Chickpea and Kale Curry recipe
in Curry

Prep

15 min

Cook

45 min

Ready In

60 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
Loading...

Ingredients

1 can low-sodium chickpeas , drained and rinsed
12 ounces boneless skinless chicken breasts
2 sweet potatoes , washed
2 tablespoons cooking oil
2 onions , chopped
2 teaspoons ground coriander
2 teaspoons ground cumin
1 teaspoon chili powder
1/2 teaspoon ground turmeric
1 tablespoon curry powder or 1 tablespoon garam masala
1 can chopped low-sodium tomatoes
1 teaspoon brown sugar
1/2 cup water
3 cups kale or 3 cups spinach , washed stemmed and chopped
2 tablespoons chopped mint ( optional ) or 2 tablespoons chopped cilantro ( optional )
4 tablespoons low-fat plain yogurt ( to garnish ) ( optional )

Nutrision Information

Servings Per Recipe
4
Calories
438
Sugar
14g
Fat
14g
This chicken, chickpea, and kale curry is a warm and satisfying meal that is loaded with flavor and nutrition. The dish combines tender chicken, fiber-rich chickpeas, and leafy kale in a fragrant curry sauce that is flavored with warming spices like cumin, coriander, and turmeric. Roasted sweet potatoes provide a sweet and creamy contrast to the savory curry, making the dish a perfect balance of flavors. For added freshness and brightness, top the dish with chopped mint or cilantro and a dollop of creamy yogurt. This dish is perfect for a comforting weeknight meal or a lazy Sunday dinner.

Instructions

1.Preheat oven to 400°F.
2.Cut sweet potatoes into small cubes and place on a large baking sheet. Drizzle with 1 tablespoon of cooking oil and toss to coat. Roast in the oven for 20-25 minutes or until tender.
3.Cut chicken into bite-size cubes and set aside. In a large pan, heat the remaining 1 tablespoon of oil over medium heat. Add the onions and sauté until soft and browned, about 8-10 minutes.
4.Add the chicken to the pan and sauté until browned on all sides, about 5-7 minutes.
5.Add coriander, cumin, chili powder, turmeric, and curry powder to the pan and stir to combine. Cook for 1-2 minutes or until fragrant.
6.Add canned tomatoes, brown sugar, and water to the pan and bring to a boil. Lower the heat and let simmer for 10-15 minutes.
7.Add the chickpeas and kale to the pan and let cook until the kale is wilted and bright green and chickpeas are heated through.
8.Serve curry over roasted sweet potatoes. Top with chopped mint, cilantro, and yogurt, if using.

PROS

This chicken, chickpea, and kale curry is packed with healthy ingredients like lean protein, fiber, and vitamin-rich kale.

The dish is hearty and warming, perfect for a cold winter evening.

CONS

This dish does take some time to prepare, with roasting sweet potatoes being the most time-consuming step.

Some people may not enjoy the taste of chickpeas or kale, which are both prominent ingredients in this dish.

HEALTH & BENEFITS

This dish is an excellent source of lean protein from chicken, fiber from chickpeas, and vitamins and minerals from kale.
The dish is relatively low in fat and calories compared to other curries. Kale is especially high in vitamins A, C, and K as well as calcium and iron.

Print

Leave a Reply

Your email address will not be published.