I came up with this curry when returning from a trip and needed to use all the leftover veg in the fridge. Delicious layers of flavour with the added crunch of veg. Its low in calories so perfect for a midweek dinner and leftovers keep well for a few days or can be frozen.
750 g chicken thighs, cut into half
2 tsp ground cumin
2 tsp garam masala
1/2 tsp salt
1 tsp chilli powder (or to taste)
1/2 tsp turmeric
4 tbsp vegetable oil
2 tsp fennel seeds
2 tsp mustard seeds
1 onion, finely diced
3 cm ginger, finely chopped
3 cloves garlic, finely chopped
1 red pepper, deseeded and sliced
2 large tomatoes, cut into wedges
250ml greek yoghurt
2 green chilli, sliced lengthways
100 g kale, shredded
squeeze of lime
Put the chicken in a bowl. Mix cumin, garam masala, salt, chilli powder and turmeric along with a grinding of black pepper. Sprinkle over the chicken and toss to coat the each piece. Set aside for 30 minutes.
In a deep wide pan warm the oil over a medium heat, add the fennel and mustard seeds, let them sizzle for a minute until releasing a fragrance (be careful not to burn) stir in the onion and sauté for 10 minutes allowing them to get some colour. After 5 minutes add a generous pinch of salt. If they start to burn, lower the heat and add a splash of water (watch video).
Add the ginger and garlic and cook for a further couple of minutes. Add the chicken and allow to brown on all sides . Add the peppers, tomatoes and a few more pinches of salt and give everything a good stir.
Pour in the yogurt and 100ml of water, scraping the bottom of the pan. Nestle the halved green chillis into the curry and leave to simmer for 20-30 minutes, every so often scraping the bottom of the pan.
Check the chicken is cooked, tip in the kale and cook for a further couple of minutes. Check seasoning and add a squeeze of lemon if you think it needs an extra hit of acidity.
Serve with rice or paratha.
Ingredients
- 750 g chicken thigh (boneless skinless) cut into large chunks
- 2 tsp ground cumin
- 2 tsp ground garam masala
- 1/2 tsp salt
- 1 tsp chilli powder (or to taste)
- 1/2 tsp turmeric
- 4 tbsp vegetable oil
- 2 tsp fennel seeds
- 2 tsp mustard seeds
- 1 onion finely diced
- 3 cm ginger finely chopped
- 3 cloves garlic finely chopped
- 1 Pepper (any colour) halved, deseeded and sliced
- 2 large tomatoes cut into wedges
- 250 ml natural yoghurt
- 2 green chilli halved lengthways
- 100 g kale shredded
- sqeeze lemon juice
Instructions
- Put the chicken in a bowl. Mix cumin, garam masala, salt, chilli powder and turmeric along with a grinding of black pepper. Sprinkle over the chicken and toss to coat the each piece. Set aside for 30 minutes.
- In a deep wide pan warm the oil over a medium heat, add the fennel and mustard seeds, let them sizzle for a minute until releasing a fragrance (be careful not to burn) stir in the onion and sauté for 10 minutes allowing them to get some colour. After 5 minutes add a generous pinch of salt. If they start to burn, lower the heat and add a splash of water (watch video).
- Add the ginger and garlic and cook for a further couple of minutes. Add the chicken and allow to brown on all sides . Add the peppers, tomatoes and a few more pinches of salt and give everything a good stir.
- Pour in the yogurt and 100ml of water, scraping the bottom of the pan. Nestle the halved green chillis into the curry and leave to simmer for 20-30 minutes, every so often scraping the bottom of the pan.
- Check the chicken is cooked, tip in the kale and cook for a further couple of minutes. Check seasoning and add a squeeze of lemon if you think it needs an extra hit of acidity.
- Serve with rice or paratha.