Place the chicken in a non-metalic bowl and add 1 tsp of the oil and 1 tbsp of the turmeric. Mix well and allow to marinate for 30 minutes. Be careful when marinating as turmeric will stain your fingers so stir with a spoon!
Then fry the chicken over a medium heat for 4-5 minutes until browned all over and cooked through. Remove from the pan and set aside.
Heat the remaining oil on a medium heat and fry the onion, chilli, garlic and ginger for 10 minutes until soft. (Open the windows, it’ll be quite potent!)
Add the curry powder and another tablespoon of the turmeric and cook for 1-2 minutes.
Add the tomatoes, stock, coconut milk and cardamom pods. Leave to simmer for 30 minutes.
When the sauce has reduced a little add the chicken back in followed by the kale. Cook until the chicken has warmed through and the kale is tender.
Serve with buckwheat or rice. If using buckwheat simmer it for slightly less time than recommended on the packet or you’ll get a soggy mess, it needs to retain a bit of bite to it.
Garnish with chopped coriander before serving.