Coconut Curry Chicken

Sometimes you're just craving a nice, warm curry.  Tonight was one of those nights.  I did some google searching since I don't know how to do curry on my own, and then added my own twist with some sauteed kale.

I think it came out pretty good, and I am especially proud since this was yet another night of trying to figure out a meal using random ingredients in my kitchen.

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Coconut Curry Chicken

Ingredients:

4 boneless chicken breast or thighs (cut into small cubes)
1 head of kale (leaves only, stems removed)
1 cup of sliced onions
1 potato (cut into very small cubes)
3 tbsp minced garlic
1 tbsp minced ginger
1 can of coconut milk (13.5 oz)
Salt & Pepper to taste
2 tbsp of curry powder
4 tbsp of coconut oil

Directions:

In a medium saucepan, put in 2 tablespoons of coconut oil, the onion, 2 tbsp garlic and ginger and saute them for a few minutes to release the flavor.
Add in the curry powder, it will soak up the remaining coconut oil.
Pour the coconut milk in and stir.
Add in the potato and let it simmer in the liquid.
When the potatoes are close to soft, add in the chicken (it will cook quickly). 

In a frying pan with a lid, add 2 tbsp of coconut oil, 1 tbsp garlic and the kale.
Add salt and pepper to taste.
Saute until the kale wilts. 

Serve with the kale as the base and add the curry on top.