Creamy Kale and Chicken Curry
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 1 lb boneless skinless chicken thighs, cut into 1-inch cubes
  • 1 Tbs bacon fat or coconut oil
  • 1 onion, finely diced
  • 1 thumb sized piece of ginger, finely chopped
  • 3 garlic cloves, minced
  • 1 Tbs garam masala
  • 1 tsp cumin seeds
  • 1 bunch of kale, roughly chopped (remove the stems for a smoother sauce)
  • ¼ C cream cheese
  • ¼ C heavy cream OR omit dairy for ½ C coconut cream
  • ½ tsp sea salt
  1. In a large skillet melt fat and add onion, ginger and garlic to simmer, when onions are translucent add cumin seeds and garam masala, let this cook together for a few minutes on med.
  2. Add the chicken to the skillet and cover for a few minutes.
  3. Put a pot of water on with a steamer preferably for the kale. Steam until just tender but still bright green, about 3 minutes.
  4. Puree the steamed kale in a blender or food processor with the cream or coconut cream.
  5. Add to the skillet and stir in cream cheese until melted if your using it.
  6. Salt and enjoy alone or with basmati rice, coriander and plain yogurt.
Recipe by Naked Cuisine at