Red Curry Chicken with Kale & Potatoes

Red Curry Chicken with Kale & Potatoes

Ingredients:

• 4 large skinless, boneless chicken thighs (or 6 small)

• 2 medium sized potatoes

• 6 ounces chopped kale

• 1 tbsp oil

• 1 tbsp finely chopped cilantro

• 1/3 cup chopped onion

• 3 minced garlic cloves

• 1 tsp dried thyme

• 2 tsp finely chopped ginger

• 1 tbsp red curry powder

• 1 tsp ground cumin

• 1/2 tsp ground coriander

• 1 tsp sweet paprika

• 1 tbsp lemon juice

• 1 1/4 cups hot water or chicken broth

• 2 tbsp water

• salt to taste

• 1 tbsp cornstarch

• cooked rice for serving

1. Remove any fat that you can from the thighs. Cut chicken thighs into 2-inch chunks. Peel potatoes and cut each into eights.

2. In a small bowl, combine garlic, thyme, ginger, red curry powder, cumin, coriander and paprika. Add about 1 1/2 to 2 tablespoons of water to make a paste.

3. Heat a large skillet (that has a tight fitting lid) on medium heat. Sauté onion for 3 minutes. Add curry paste, lower heat, and cook stirring occasionally for 2 to 3 minutes.

4. Add chicken to pan and stir to coat with curry paste. Increase heat to medium high and cook, stirring occasionally for 5 minutes. Pour hot water or broth into pan, add potatoes, cover and bring to a boil. Reduce heat to simmer and cook for 10 minutes.

5. Carefully remove about a quarter cup of liquid from the pan, stir in cornstarch until no lumps remain. Pour into pan.

6. Add kale, cilantro and salt to chicken mixture. Stir to incorporate; cover, bring to a boil, reduce heat and simmer for 8 to 10 minutes, until chicken is cooked through and gravy has thickened.

7. Taste, adjust seasoning if necessary.

8. Serve with hot cooked rice.

Yields: 4 servings

Notes&Tips:

• Red Curry Chicken with Kale & Potatoes is definitely a comfort dish that you will want to consume on a cold, grey winter's day.

• I generally like making a curry with bone-in chicken. The longer cooking time allows for the chicken to absorb all the curry flavors. However, using boneless, skinless chicken thighs also worked for this curry dish. Chicken thighs are the most flavorful part of the chicken.

• I like adding vegetables to my curry, and potatoes are one of my favorites. For this dish, I wanted potatoes as well as another vegetable with a contrasting color (we eat with our eyes first!), hence, kale. The kale was perfectly cooked and delicious. If you are using spinach instead of kale, just add it in the last minute of cooking.

• Don't let the name "Red Curry" fool you into thinking that the curry will be red. It simply means that red chilis have been used in the red curry powder or paste.