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Chicken, Chickpea and Kale Curry

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“A simple, filling curry. To make vegetarian, omit the chicken. Modified heavily from 200 Curries: Hamlyn All Color by Sunil Vijayakar”
1hr 20mins

Ingredients Nutrition


  1. Pierce the sweet potatoes with a fork or knife point in several places, then bake in a pre-heated 400 degree oven for about 1 hour, or until tender. Set aside.
  2. Slice the chicken breast into small cubes, approximately 1 inch thick.
  3. Heat the oil in a deep pot, carefully add the chicken pieces. Allow to cook undisturbed on once side for about 3-4 minutes, or until golden brown. Flip the chicken and allow to brown on the other side. Remove the chicken to a bowl and set a side.
  4. To the hot pan, add the onions and cook, stirring occasionally, on medium-low heat until they soften and start to take on color.
  5. Add the dried spices, stir and cook for 1-2 minutes.
  6. Stir in the tomatoes, sugar, and water. Raise the heat to high and bring to a boil. Stir, cover, reduce heat and simmer gently for 20 minutes.
  7. Add the reserved chicken, chickpeas, chopped kale and simmer until the greens are tender, 3-8 minutes. Then turn off the heat and let cool for about 10 minutes before serving.
  8. Cut each sweet potato in half.
  9. To serve, top a sweet potato half with the curry, a spoonful of yogurt, and chopped cilantro or mint (if using).

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