- 250g diced chicken leg
- 1 onion
- 2 vine tomatoes
- 1 garlic clove
- A thumb of ginger
- 100g kale
- 2 tsp mild curry powder
- 50g coconut cream
- 150g white basmati rice
- 35g flaked almonds
- ½ tbsp olive or coconut oil
- 2 tbsp cold water
- Sea salt
- 700ml boiling water
- Deep frying pan or wok with a lid
- Baking tray (optional)
- Measuring jug
- Small pan with a lid
Place a deep frying pan or wok over a medium heat for 1 min. Add ½ tbsp oil and the chicken. Fry for 5 mins, turning every so often, till the chicken is lightly browned.
While the chicken fries, peel and finely chop the onion. Dice the tomatoes to match.
Stir the onion and tomatoes into the chicken. Add 2 tbsp cold water and a pinch of salt. Pop on a lid (or use a baking tray if you don’t have a lid) and cook for 5 mins, stirring every so often, till the onion looks glossy and the tomatoes have started to collapse.
While the veg and chicken cook, peel and grate the garlic and ginger. Finely shred the kale leaves, discarding the hard cores.
Stir the garlic and ginger into the pan. Add 2 tsp mild curry powder. Pour in 400ml boiling water and crumble in the coconut cream. Cover with the lid again and simmer for 12 mins, stirring every so often.
Meanwhile, rinse the rice under cold water and tip into a small pan. Add 300ml boiling water and a pinch of salt. Clamp on a lid, bring to the boil and then turn the heat right down. Gently cook for 8 mins, till all the water is absorbed and the rice is tender. Take the pan off the heat and let it sit, lid on, for 3-5 mins to finish cooking the rice.
Stir the kale into the chicken. Simmer, lid on, for another 3-5 mins to just cook the kale.
Fluff the rice with a fork and divide between 2 warm plates. Top with the chicken curry and scatter over the flaked almonds to serve.