This is another satisfying and easy one pot meal that I put together on the basis of what I had in the fridge and store cupboard. It ticks lots of nutritional boxes, and I cut down on the coconut used in a traditional Sri Lankan curry, so as not too upset my Yin/Yang balance too much, and only have it once in a while! You can always add more coconut milk if you prefer. If you want something else to serve with it, try some asparagus for added nutrition, or a simple green salad. You could also substitute spinach for kale.
Sri Lankan chicken curry with dhal and kale
3 tbsp coconut oil
2 onions, finely sliced
1 inch of fresh ginger, chopped
2 garlic cloves, chopped
1/2 inch fresh turmeric root, or 1/2 tsp ground turmeric
1 tsp chilli powder
2 tsp garam masala
2 boneless chicken breast, skinned and cut into bite-size chunks
10fl oz water
200 ml/7 fl oz coconut milk
100gm toor/toover dhal
good handful of kale, at least 2 big stalks,washed and chopped
Heat the oil in a wok or large pan, add the onions and cook until golden brown. Add ginger, garlic, turmeric and ground spices. Fry until aromatic for about one minute then add chicken. Cook over a moderate heat for about 5 minutes until chicken is no longer translucent.
Pour in 10fl oz of water, bring to the boil, add the dhal, cover and cook for 10 minutes.
Reduce the heat to a simmer and add coconut milk and kale. Cook for a further 5-10 minutes until chicken is cooked through but still soft and juicy. Add the salt to taste.