Chicken, Chickpea And Kale Curry

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 1 (15 ounce) can low-sodium chickpeas, drained and rinsed
• 12 ounces boneless skinless chicken breasts
• 2 sweet potatoes, washed
• 2 tablespoons cooking oil
• 2 onions, chopped
• 2 teaspoons ground coriander
• 2 teaspoons ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon ground turmeric
• 1 tablespoon curry powder or 1 tablespoon garam masala
• 1 (14 ounce) can chopped low-sodium tomatoes
• 1 teaspoon brown sugar
• 1/2 cup water
• 3 cups kale or 3 cups spinach, washed stemmed and chopped
• 2 tablespoons chopped mint (optional) or 2 tablespoons chopped cilantro (optional)
• 4 tablespoons low-fat plain yogurt (to garnish) (optional)

Recipe

• 1 pierce the sweet potatoes with a fork or knife point in several places, then bake in a pre-heated 400 degree oven for about 1 hour, or until tender. set aside.
• 2 slice the chicken breast into small cubes, approximately 1 inch thick.
• 3 heat the oil in a deep pot, carefully add the chicken pieces. allow to cook undisturbed on once side for about 3-4 minutes, or until golden brown. flip the chicken and allow to brown on the other side. remove the chicken to a bowl and set a side.
• 4 to the hot pan, add the onions and cook, stirring occasionally, on medium-low heat until they soften and start to take on color.
• 5 add the dried spices, stir and cook for 1-2 minutes.
• 6 stir in the tomatoes, sugar, and water. raise the heat to high and bring to a boil. stir, cover, reduce heat and simmer gently for 20 minutes.
• 7 add the reserved chicken, chickpeas, chopped kale and simmer until the greens are tender, 3-8 minutes. then turn off the heat and let cool for about 10 minutes before serving.
• 8 cut each sweet potato in half.
• 9 to serve, top a sweet potato half with the curry, a spoonful of yogurt, and chopped cilantro or mint (if using).