Coconut Curry Chicken | Jernej Kitchen

Ingredients

• 2 tbsp coconut oil
• 6 chicken thighs (skin on, bone in)
• 1 onion, peeled and chopped
• 2 cloves of garlic, peeled and chopped
• 1 tbsp ginger, peeled and chopped
• 1/4 chili, chopped
• spices: 1 tsp paprika, 1/2 tsp ground coriander, 1/2 tsp ground cumin, 1/4 tsp ground turmeric, 1/2 tsp ground cloves)
• 2 tbsp red curry paste
• 200 g canned crushed tomatoes (7/8 cup)
• 240 g chicken stock (or water) (1 cup)
• 1 can coconut milk (400 ml)
• 100 g okra, chopped (1 cup or 3.5 oz)
• 150 g broccoli florets (or chopped) (7/8 cup or 5.4 oz)
• 6 kale leaves, chopped