Careme

Ingredients

• Boneless Skinless Fresh Chicken Breast (or thighs), 1 lb 1 lb, cut into 1-inch pieces
• Jumbo Yellow Onions (1 lb) 1 large onion, thin-sliced $1.29 (sale)
• Garlic (1 ct) 4 cloves, minced $1.50 (reg)
• Ginger Root 1 Tbsp grated $4.99/lb (reg)
• Simple Truth Organic® Fat Free Free Range Chicken Broth (32 oz) 1 cup $1.99 (sale)
• Organic Lacinato Kale (1 ct) 1 bunch, sliced $2.99 (reg)
• Simple Truth Organic® Mini Sweet Peppers (16 oz) 8 oz, sliced (optional but great)
• Fresh Organic Lemon - Each (or lemon juice) 1/2 lemon (2 Tbsp juice) $1.69 (reg)
• Neutral oil (canola/avocado) 1 1/2 Tbsp
• Spices you likely have: ground cumin 2 tsp
• Spices you likely have: ground coriander 2 tsp
• Spices you likely have: turmeric 1 tsp
• Spices you likely have: garam masala 1 1/2 tsp
• Spices you likely have: chili powder or cayenne to taste (1/4–1/2 tsp)
• Tomato paste (optional) 1 Tbsp (or 1–2 chopped tomatoes if you have)
• Plain yogurt (optional) 1/3 cup to finish (or serve on top)

Instructions

1. Prep: Slice onion, mince garlic, grate ginger, slice kale (and peppers if using). Cut chicken into 1-inch pieces and lightly salt.
2. Bloom spices: Heat oil in a deep skillet or Dutch oven over medium. Add onion with a pinch of salt; cook 6–8 min until softened and starting to brown. Add garlic + ginger; cook 30–45 sec.
3. Toast: Add cumin, coriander, turmeric, and chili; stir 30 seconds until fragrant. Stir in tomato paste (if using) and cook 1 minute.
4. Simmer: Add 1 cup chicken broth and scrape up browned bits. Add chicken; simmer 10–12 min, stirring occasionally, until cooked through.
5. Add greens: Stir in kale (and peppers). Cover and cook 4–6 min until kale is tender.
6. Finish: Stir in garam masala and 2 Tbsp lemon juice. Turn off heat. If using yogurt, temper it (stir a spoonful of hot sauce into yogurt), then stir yogurt into the curry off heat.
7. Serve: Great with rice or naan (not on your sale list), or alongside roasted potatoes from your list if you want an all-store meal.