Ingredients for Vindaloo Chicken Masala W Chickpeas And Kale
- Boneless Skinless Chicken Breast
- 1 (15-ounce) can chickpeas, drained and rinsed
- Fingerling Potato
- Carrot
- Diced Onion
- Garlic Clove
- 1 bunch kale
- 4 tsp tomato paste
- 1 tsp salt
- 2 tbsp garlic powder
- Black Pepper
- Mixed Spice
- Extra Virgin Olive Oil
- 1 pint (2 cups) chicken stock
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How to Make Vindaloo Chicken Masala W Chickpeas And Kale
- Prepare the vindaloo masala paste: In a small bowl, combine 2 tbsp garlic powder, 1 tsp salt, 1/2 tsp black pepper, and 2 tbsp vindaloo masala spice mix.
- Add 2 tbsp olive oil to the masala paste, stir in 2 tsp tomato paste, and mix well. Set aside.
- Dice 1 large onion and 1 large carrot. Slice 4 cloves garlic into slivers. Cut 1 lb fingerling potatoes into 1-2 inch pieces.
- Cut 1 lb boneless, skinless chicken breast into 2-inch square pieces.
- Preheat oven to 325°F (160°C).
- In a small baking dish coated with cooking spray, combine half of the vindaloo masala paste with the diced onions, carrots, and potatoes. Roast for 20 minutes.
- While vegetables roast, rub the remaining vindaloo masala paste all over the chicken pieces.
- Heat 1 tbsp olive oil in a large skillet or wok over medium-low heat. Add chicken and cook, increasing heat to medium when almost cooked through, until browned.
- Wash and chop 1 bunch of kale, removing stems and tearing leaves into 3-4 inch strips.
- Remove roasted vegetables from the oven and add them to the skillet with the chicken.
- Add 1 pint (2 cups) of chicken stock and 1 (15-ounce) can of chickpeas, drained and rinsed.
- Simmer over medium-high heat for about 5 minutes, until potatoes are tender but not mushy.
- Add the kale and cook until wilted, about 5 minutes more.
- Stir in the remaining 2 tsp tomato paste to thicken the sauce.
- Add more vindaloo masala mix, salt, and pepper to taste.
- Serve hot and enjoy!
Nutrition Information (Approximate per serving)
Sodium
48 g
Sugar
15g
Fat
22g
Carbs
15g
