If you have picky eaters in your house, you are very well aware of the challenges of coming up with new ways to incorporate healthy choices in their day-to-day meals. I am constantly experimenting with different food groups to create a recipe that is healthy yet satisfies their taste buds.
Yesterday, as I was getting ready to cook some regular chicken curry for dinner, I was thinking of what veggies to include in my kids plate when the thought of adding Kale to the chicken came to my mind!
I add spinach in chicken curry sometimes but I have to admit this turned out even yummier way to feed the super food, Kale, to my family. The result was absolutely delish and I was a super happy and content Mom at the end of the day!
Let’s check out the recipe….
Recipe Servings: 4-6 Time: 45 minutes
- 2 lbs. chicken cut into stew style (I have used bone-in)
- 3 cups fresh kale, chopped
- 1 inch cinnamon stick
- 1 tsp. cumin seeds
- 4 green cardamoms
- 2 black cardamoms
- 4 cloves
- 2 bay leaves
- 3-4 whole red chilies
- 2 medium onions, thinly sliced
- 1 tsp. kasoori methi (dry fenugreek leaves)
- 2 Tbsp. Greek yogurt
- 2 inch ginger, minced or grated
- 4-5 garlic cloves, minced or grated
- ½ tsp. garam masala powder
- 3 tsp. coriander powder
- ½ tsp. red chili powder (you can add more if you like extra hot!)
- 2 tsp. cumin powder
- 1 tsp. Kadai masala
- 1 tsp. turmeric
- 3 Tbsp. crushed tomatoes (you can use 2 medium tomatoes finely chopped)
- 3 Tbsp. oil
- 1 cup water
- Salt to taste
- 3 tsp. coriander seeds
- ½ tsp. cumin seeds
- 5-6 black pepper corn
- 2 whole red chilies
- 3-4 cloves
- 2 green cardamoms
- 1 black cardamom
- ½ inch cinnamon stick
- Few strands of mace
- 1 bay leaf
Dry roast all of the ingredients and coarsely grind in a mixer or pound them in a mortar.
- Heat oil in a nonstick pot.
- Add cumin seeds, whole red chilies, cardamoms, cloves, cinnamon stick, and bay leaves. Let them crackle.
- Add sliced onions and fry until translucent.
- Add chicken pieces and grated ginger garlic and cook until chicken turns light brown.
- Add salt, turmeric, coriander powder, kadai masala and cumin powder. Fry for about 5-6 minutes.
- Add yogurt and crushed tomatoes and fry until oil starts to separate.
- Add garam masala powder and chopped kale.
- Add water and cook until chicken gets tender. Adjust water according to desired consistency of the sauce.
- Add kasoori methi and let it simmer on low for about 5 minutes.
- Serve with your favorite bread (roti, naan, paratha) or rice!
- You can add frozen kale if you do not have fresh.
- You can use boneless chicken of your choice.
- Adjust the chilies according to your taste.