My husband loves to cook and he has a knack for coming up with his own recipes with unique flavor and simple ingredients. One of my favorites is his curry chicken and kale- a hearty dish perfect for a fall evening.
Start by chopping all of the fresh vegetables.
In a pan, cook the chopped sweet potatoes, potatoes, garlic and onion in a little bit of peanut oil until "almost" tender.
Grill or bake the chicken breasts until tender and chop into bite size pieces. Andy likes to fry the chicken in peanut oil until golden brown.
Add a couple tablespoons of curry powder to a mixture of coconut milk (16 oz), chopped potatoes, chopped kale, chicken, 2-3 garlic cloves, 2-3 chunks of ginger, diced red chilis, a pinch of salt and pepper and a pinch of chili powder.
Simmer for about 30-40 minutes on low heat.
We like eating ours with naan (Indian flat bread)
it is is perfect for dipping!