Chicken Chana Masala
with Kale & Cashew Butter
Cooking time
25 minutes
Servings
2/4
Calories
810 /serving
When your body is calling for proteins, put plenty on your plate with tender chunks of chicken in a delectable North Indian chickpea dish. Take it deeper with cashew butter in the curry, along with caramelized onions and wilted kale.
We will send you:
- 4 Canadian-raised chicken thighs (air chilled)
- 1 Bunch of kale
- 30ml Tomato paste
- 30g Cashew butter
- 398ml Chickpeas (canned)
- 30ml Vegetable demi-glace
- 25g Caramelized onions
- 12g Tandoori Trip spices (garlic purée, sea salt, paprika, ginger purée, coriander, Kashmiri chili powder, cumin powder, mint flakes, turmeric, black peppercorn, fennel seeds, coriander seeds, cinnamon, star anise, cumin seeds)
Contains: Cashews
You will need:
Large pan
Oil
Salt & pepper (S&P)
Strainer
Total Fat
27 g
Saturated Fat
4 g
Sodium
1400 mg
Total Carb
80 g
Sugars
7 g
Protein
62 g
Fibre
25 g
Preparation
Mise en place
- Remove the kale leaves from the stems; roughly chop the leaves.
- Drain and rinse the chickpeas.
- Pat the chicken dry and cut into bite-size pieces; rub with ½ the spices, a drizzle of oil and S&P.
Start the curry
- In a large pan, heat a drizzle of oil on medium-high.
- Add the chicken and cook, turning occasionally, 2 to 3 min., until lightly browned.
- Add the tomato paste and cook, stirring occasionally, 30 sec. to 1 min., until dark red.
Finish the curry
- Reduce the pan to medium. Add the chickpeas, demi-glace, remaining spices and 1 cup water (double for 4 portions).
- Cook, covered, stirring occasionally, 3 to 5 min., until the chicken* is cooked through.
- Add the cashew butter and onions. Cook, stirring often, 30 sec. to 1 min., until combined.
- Add the kale and S&P. Cook, covered, stirring occasionally, 2 to 4 min., until the kale has wilted.
- If the sauce seems dry, gradually add up to ⅓ cup water (double for 4 portions) until you achieve a saucy consistency.
Plate your dish
- Divide the curry between your bowls. Bon appétit!
Camp Goodfood is back!
Choose from an exciting selection of 6 kid-approved recipes to make together as a team. Includes a fun starter kit, instructions split between adult & child, and hilarious videos starring Richard and Jordana.
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
