Baked Chicken Curry and “Greens”

            Believe it or not, my first attempt at chicken curry on my own turned out to be a fusion recipe. I wanted to make something quick, easy, with an even easier clean up. This recipe takes about an hour and a half, but most of that time is spent sitting and waiting for the oven to finish cooking!

             

            This recipe is DASH diet (high blood pressure or heart failure diet) friendly. It uses only a little salt for 8 servings and a lot of non-sodium seasonings.

            Traditional chicken curries are cooked in a pressure cooker or over a stove top and use more salt. The greens in this recipe are also non-traditional in all senses of the word in that it combines cabbage, kale and zucchini for a new twist on a cooked leafy greens recipe.

            Enjoy!

Makes 10

servings

The Curry

Ingredients:

6 large chicken breasts, cubed

3 large potatoes, cubed

28 oz can of tomato paste

¼ cup vegetable stock

3 cloves of garlic, minced

2 medium sized onions, chopped

¼ cup black pepper

Dash salt

2 tablespoons cayenne pepper

2 tablespoons turmeric

1 tablespoon cumin and coriander mix

Dash nutmeg

Directions:

1. Preheat oven to 350^oF.
2. Pour one can tomato paste, ¼ cup vegetable stock, garlic and seasonings into a large baking dish. Stir until mixture is smooth and even. Next, add in the chopped onions, cubed pieces of chicken and potatoes. Cover onions, potatoes and chicken evenly in tomato based sauce.
3. Cook mixture in baking dish in oven for 30 minutes.
4. Remove from oven and stir.
5. Replace in oven for another 30 minutes.
6. Remove from oven and stir.
7. Broil in oven for 15 minutes to allow the outside of the chicken, potatoes and onion chunks to cook well.
8. Remove and check chicken to make sure it is cooking to desired texture.
9. Serve with greens recipe from below and enjoy!

“Greens”

Ingredients:

1 small to medium head green cabbage

1 small bunch kale

1 large green squash

¼ cup vinegar

1 cup water

¼ cup vegetable stock

2 tablespoons pepper

Dash salt

Directions:

1. Cut cabbage into halves. Thinly dice each half of cabbage.
2. Cut squash into quarters and then thinly slice.
3. Rip leaves of kale off of stems. Discard stems.
4. In a large stew pot over low heat, bring water, vinegar, and vegetable stock to a simmer.
5. Add cabbage to pot and season with salt and pepper. Allow to cook for 20 minutes.
6. After 20 minutes or once cabbage is translucent, add zucchini. Cook for 5 minutes still over low heat.
7. Finally add kale. Stir mixture and remove from heat. Kale should wilt from heat retained by cabbage and zucchini.
8. Serve on the side of chicken curry and enjoy!