Sirtfood Chicken & Kale Curry

by | 15th May 2017
Categories: MAIN COURSES and RECIPES.
Tags: batch cooking, buckwheat, chicken and kale curry, healthy curry, sirtfood and tumeric.
Chicken and kale curry photo

Sirtfood Chicken & Kale Curry

The turmeric in this dish adds a lovely earthy flavour. Tumeric and Kale are Sirtfoods and according to researchers, these special foods work by activating specific proteins in the body called sirtuins. Sirtuins are believed to protect cells in the body from dying when they are under stress and are thought to regulate inflammation, metabolism and the aging process. Researchers also believe sirtuins influence the body’s ability to burn fat and boost metabolism.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 50 minutes
Course Main Courses
Cuisine Indian
Servings 4 Servings

Ingredients
  

  • 400 g Skinless and boneless chicken thighs
  • 1 tbsp olive oil
  • 2 tbsp ground tumeric
  • 2 red onions, diced
  • 3 garlic cloves, crushed
  • 2 birds eye chilli finely chopped
  • 1 tbsp freshly chopped ginger
  • 1 tbsp curry powder
  • 2 cardammon pods
  • 1 tin chopped tomatoes
  • 200 ml tinned coconut milk, light
  • 1 chicken stock pot
  • 500 ml boiling water
  • 175 g tinned chopped tomatoes

Instructions
 

  • 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.

Notes

Nutrition - Curry:
313Kcal, Fat 21g (Saturates 7g), Protein 21g, Carbs 9g, Sugar 7g, Fibre 2g
NB - A 40g (uncooked) serving of buckwheat only contains 66 kcal.