Chicken with Kale and Turmeric

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I love this simple, but satisfying meal for cooler evenings. It’s quick to prepare and tastes great. It’s also a good way to incorporate turmeric and kale into your diets. Leftovers can be frozen.

Ingredients

1kg diced chicken thigh meat
1 tsp ground turmeric
1 tsp ground cumin
1 small red chilli, finely chopped, optional
1 tsp sea salt
2 garlic cloves, minced
1 bunch of de-stemmed kale, washed and cut into smaller pieces
2-3 zucchini, chopped in half or quarters if large
1 cup of frozen peas
1 cup full fat coconut milk/cream
1 tbs coconut oil

Method

 Combine spices in a bowl and mix well.  Coat the chicken with the spices. 

Heat the coconut oil in a large frypan.  Cook the chicken for approx. 6 minutes. 

Add the kale and continue to cook, stirring occasionally until the kale begins to wilt. You may need to add half the kale and wait until it wilts before adding in the remaining kale, depending on the size of your frypan.  

Add the chopped zucchini and the coconut milk/cream and cook for a further 5 minutes until it begins to soften.  Add the peas and continue to cook until the peas are heated through.

Serve with cauliflower rice.