Preparation time: 5 minutes
Cooking time: 45 minutes
Servings: 4


600g chicken breast, cut into pieces
4 tablespoons of extra virgin olive oil
3 tablespoons turmeric
2 red onions, sliced
2 red chilies, finely chopped
3 cloves of garlic, finely chopped
1 tablespoon freshly chopped ginger
1 tablespoon curry powder
1 tin of small tomatoes (400ml)
500ml chicken broth
200ml coconut milk
2 pieces cardamom
1 cinnamon stick
600g potatoes (mainly waxy)
10g parsley, chopped
175g kale, chopped
5g coriander, chopped


Marinate the chicken in a teaspoon of olive oil and a tablespoon of turmeric
for about 30 minutes. Then fry in a high frying pan at high heat for about 4
minutes. Remove from the pan and set aside.
Heat a tablespoon of oil in a pan with chili, garlic, onion, and ginger. Boil
everything over medium heat and then add the curry powder and a tablespoon
of turmeric and cook for another two minutes, stirring occasionally. Add
tomatoes, cook for another two minutes until finally chicken stock, coconut
milk, cardamom, and cinnamon stick are added. Cook for about 45 to 60
minutes and add some broth if necessary.
For now, preheat the oven to 425°. Peel and chop the potatoes. Put water to
the boil, add the potatoes with turmeric and cook for 5 minutes. Then pour
off the water and let it evaporate for about 10 minutes. Spread olive oil
together with the potatoes on a baking tray and bake in the oven for 30
When the potatoes and curry are almost ready, add the coriander, kale, and
chicken and cook for five minutes until the chicken is hot.
Add parsley to the potatoes and serve with the chicken curry.


Calories: 2033 kcal
Protein: 157.05 g
Fat: 89.92 g
Carbohydrates: 152.66 g