This is an invigorating stew that doesn’t take long to make. The aromatic garam masala brings out the sweetness of the carrots. Other spices like curry, coriander and cardamom would work here too. Be sure to brown the chicken deeply for the most flavor.
Recipe: Indian Chicken, Carrot And Kale Stew
- 2 boneless chicken breast halves (1 whole breast), cubed
- 2 tablespoons vegetable oil (1 tablespoon for the chicken + 1 tablespoon for the vegetables)
- 1 medium onion, chopped
- 1 teaspoon garam masala
- 1 tablespoon ground cumin
- 4 cloves garlic, minced
- 1 jalapeño pepper, diced
- 3 medium carrots, sliced
- 1 bunch kale, stemmed and cut into ribbons
- 4 cups low-sodium chicken broth
- 1 cup water
- 2 tablespoons chopped fresh parsley
- 2 tablespoons fresh lemon juice
- Prep all of the vegetables. Cut the chicken into bite-size cubes. Season the cubes all over with a generous sprinkling of salt and pepper.
- Heat 1 tablespoon of the oil in a Dutch oven over medium-high heat. When the oil is hot and shimmering, add the cubes of chicken. Stir the chicken around briefly to prevent it from sticking, then leave it alone and let it brown on one side, about 3 minutes. Turn the chicken and let it brown another minute or so, then remove it from the pan and set it aside in a bowl.
- Lower the heat to medium and add the remaining tablespoon of oil to the Dutch oven. Stir in the onions, carrots and jalapeno and sauté for 1 minute. Stir in the garam masala and cumin to coat the vegetables. Cook for 3 minutes, then add the garlic and cook until fragrant, another minute or so.
- Add the chicken back to the pan, then stir in the kale, broth and water. Scrape to remove any brown bits from the bottom of the pan. Bring the stew to a boil, then reduce the heat, partially cover and gently simmer until the chicken is barely done, about 15-20 minutes.
- Stir in the parsley and lemon juice. Add more salt and pepper to taste.