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

Ingredients

• 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

Kadai Masala

• 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.

Method

1. Heat oil in a nonstick pot.
2. Add cumin seeds, whole red chilies, cardamoms, cloves, cinnamon stick, and bay leaves. Let them crackle.
3. Add sliced onions and fry until translucent.
4. Add chicken pieces and grated ginger garlic and cook until chicken turns light brown.
5. Add salt, turmeric, coriander powder, kadai masala and cumin powder. Fry for about 5-6 minutes.
6. Add yogurt and crushed tomatoes and fry until oil starts to separate.
7. Add garam masala powder and chopped kale.
8. Add water and cook until chicken gets tender. Adjust water according to desired consistency of the sauce.
9. Add kasoori methi and let it simmer on low for about 5 minutes.
10. Serve with your favorite bread (roti, naan, paratha) or rice!

Notes:

• 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.