Serves     4 generous portions as a main with flatbread

Ingredients

2 pounds boneless skinless chicken thighs, cubed
2 bunches of greens (kale/Swiss chard/collard greens), washed and julienned
1 onion, diced
2 ripe tomatoes, diced
2 cloves of garlic, peeled and sliced
2” piece of ginger
1 teaspoon cayenne pepper
2 tablespoons tomato paste
2 tablespoons curry powder
2 tablespoons oil
Salt, to taste

Directions

Add oil to a pan set at medium heat. When the oil is hot, add the finely diced onion and sauté until it turns golden brown.

Pound the ginger and garlic together to make a paste. To the browned onions, add the ginger-garlic paste and sauté for a few minutes – but take care not to brown/burn as that would impart a bitter taste.

Add the diced tomatoes to the onions and sauté. Keep stirring until the onions and tomatoes cook into a nice sauce, about 10 minutes. Add the cubed chicken pieces and stir to combine. Add the curry powder and cayenne powder and stir well. Allow the chicken to cook in the sauce. Add the tomato paste and sauté until it caramelizes.

Add salt to taste and stir in the greens. Stir until they wilt just slightly, watching so as to not overcook the greens so they maintain some “bite.” Serve hot with rice or flatbread.

Country:
Kenya


Notes and Instructions

Recipe and photo credit: Vinola V. Munyon