Ideal for midweek suppers, this curry is best served with fragrant basmati rice or a warm roti to mop up all the flavours. Chickpeas and kale add to the nutritional value of this must-try recipe.
Main ingredients
- Meat
Ingredients
Method
Ingredients
- Coconut oil, for cooking
- 2 red onions, finely diced
- 3 cloves garlic, minced
- 1½ tablespoons grated ginger
- 1 kg chicken thighs, skinless and deboned, cut in half | 80ml (1/3 cup) chicken stock
- 400g tin coconut milk
- 3 bay leaves
- 400g tin chickpeas, rinsed and drained
- 1 small bunch kale, centre rib removed and roughly chopped
- Lime wedges, fresh coriander, and roti, to serve
FOR THE SPICE MIX
- 10ml (2 teaspoons) cumin seeds
- 15ml (1 tablespoon) coriander seeds
- 5ml (1 teaspoon) black peppercorns
- 15ml (1 tablespoon) poppy seeds
- 3/4 teaspoon ground turmeric
- 5ml (1 teaspoon) garam masala
- ½ teaspoon dried red chilli flakes
- Zest of 1 lime
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Method
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1Toast the cumin and coriander seeds in a dry pan over a medium heat until fragrant, about 3 minutes. Cool slightly, then transfer to a spice mill. Add the peppercorns and poppy seeds. Pulse until fine, then tip into a small mixing bowl. Add the turmeric, garam masala, chilli and lime zest.
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2Heat 1 tablespoon of coconut oil in a Le Creuset 24cm Cast Iron Signature Round Casserole. Add the onion and sauté over medium-low heat until caramelized, about 12-15 minutes. Stir in the garlic and ginger and cook for a further minute or two.
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3Add the spice mix to the onions along with another tablespoon of coconut oil. Cook for 1 minute, stirring to keep the spices from catching. Add the chicken and stir to coat in the spices. Season lightly with salt. Deglaze with the stock, scraping up all the sticky bits at the base of the casserole.
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4Add the coconut milk and bay leaves. Cover partially and simmer for about 35 minutes. Stir through the chickpeas and kale and cook for a further 5 minutes. Serve with steamed basmati or warm roti, fresh coriander and lime wedges.
