Indian-Style Chicken Thigh & Almond Curry
with Garlic-Sautéed Kale
Cooking time
15 minutes
Servings
2/4
Calories
570 /serving
Much Indian cookery is as decadently creamy as can be—but that doesn’t mean you need dairy. Tonight’s dinner hits all the flavour notes but gets its creaminess from protein-rich almond butter, which you’ll add to the sauce alongside tomatoes, demi-glace and a fragrant mix of spices. You’ll coat your generous portions of chicken in the curry and serve them beside kale sautéed with garlic until dark green and tender. You’ll see, it’s as if the leaves were made to soak up this sauce.
We will send you:
- 4 Canadian-raised chicken thighs (air chilled)
- 25g Diced onions
- 15ml Minced garlic
- 150g Chopped kale
- 1 Tomato
- 30ml Tomato paste
- 12g Chicken demi-glace
- 60g Almond butter
- 12g Mellow Mumbai spice blend (coriander, black pepper, cumin, fennel, fenugreek, garlic, ginger, paprika, turmeric, sea salt)
Contains: Almonds
You will need:
2 Large pans
Oil
Salt & pepper (S&P)
Total Fat
35 g
Saturated Fat
5 g
Sodium
830 mg
Total Carb
23 g
Sugars
6 g
Protein
44 g
Fibre
6 g
Preparation
Cook the chicken
Pat the chicken dry with paper towel; season with ½ the spices and S&P. In a large pan, heat a drizzle of oil on medium-high. Add the chicken* and cook, partially covered, 4 to 6 min. per side, until cooked through. Transfer to a plate, leaving any browned bits in the pan. Reserve the pan.
Sauté the kale
Meanwhile, in a second large pan, heat a drizzle of oil on medium. Add ½ the garlic and sauté, 30 sec. to 1 min., until fragrant. Add the kale, ½ the remaining spices and S&P. Sauté, 2 to 3 min., until wilted.
Start the curry
Medium-dice the tomato. In the reserved pan, heat a drizzle of oil on medium. Add the onions and remaining garlic. Sauté, 1 to 2 min., until the onions are translucent. Add the tomato, almond butter, tomato paste, demi-glace, ½ cup water (double for 4 portions), the remaining spices and S&P. Cook, stirring frequently, 2 to 3 min., until the sauce has thickened.
Finish the curry & serve
To the pan of sauce, add the chicken; toss well. Divide the kale between your plates. Top with the curry. Bon appétit!
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*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
