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

Name: Curried Kale with Pan-Seared Chicken Breast | James Beard Foundation
Total time: 90 min
Ingredients: 1/2 cup olive oil, divided; 1 cup cooked chickpeas, drained; 1/4 cup currants; Salt; pepper; 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

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"This dish is all about preference of ingredients and is a great twist on a West Indian classic." — Chefs Boot Camp alum Digby Stridiron

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Ingredients

1/2 cup olive oil, divided
1 cup cooked chickpeas, drained
1/4 cup currants
Salt
pepper
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