Curried Kale with Pan-Seared Chicken Breast | James Beard Foundation

Ingredients

• 1/2 cup olive oil, divided
• 1 cup cooked chickpeas, drained
• 1/4 cup currants
• Salt and pepper to taste
• 1 yellow onion, diced small
• 1 tablespoon curry powder
• 6 sprigs thyme
• 3 bay leaves
• 1 cup chicken stock
• 4 to 6 cloves garlic, thinly sliced
• 1 Serrano chile, thinly sliced
• 4 chicken breasts, airline cut with drumsticks attached (or skin on chicken chicken breasts)
• 2 tablespoons flour for dusting
• 1/4 cup coconut milk
• 1 large bunch kale, cut into thin strips
• 1/2 cup cherry tomatoes, cut lengthwise
• 1 stalk green onion, cut on a bias