Recipe: Gingery Black Pepper Chicken Curry with Kale and Chickpeas

Jun 14, 2024

Looking for a great weeknight dinner that is warming and nutritious, this Le Creuset Gingery Black Pepper Chicken Curry with Kale and Chickpeas recipe is perfect. This curry pairs beautifully with aromatic basmati rice or a fresh, warm roti, perfect for soaking up its rich flavours. Nutrient-packed chickpeas and kale enhance the nutritional profile of this irresistible recipe.

Coconut oil, for cooking
2 red onions, finely diced
3 cloves garlic, minced
1½ tablespoons grated ginger
1 kg chicken thighs, skinless and deboned, cut in half | 80ml (1/3 cup) chicken stock
400g tin coconut milk
3 bay leaves
400g tin chickpeas, rinsed and drained
1 small bunch kale, centre rib removed and roughly chopped
Lime wedges, fresh coriander, and roti, to serve

Toast the cumin and coriander seeds in a dry pan over a medium heat until fragrant, about 3 minutes. Cool slightly, then transfer to a spice mill. Add the peppercorns and poppy seeds. Pulse until fine, then tip into a small mixing bowl. Add the turmeric, garam masala, chilli and lime zest
Heat 1 tablespoon of coconut oil in a Le Creuset Cast Iron Signature Round Casserole. Add the onion and sauté over medium-low heat until caramelised, about 12-15 minutes. Stir in the garlic and ginger and cook for a further minute or two.
Add the spice mix to the onions along with another tablespoon of coconut oil. Cook for 1 minute, stirring to keep the spices from catching. Add the chicken and stir to coat in the spices. Season lightly with salt. Deglaze with the stock, scraping up all the sticky bits at the base of the casserole.
Add the coconut milk and bay leaves. Cover partially and simmer for about 35 minutes. Stir through the chickpeas and kale and cook for a further 5 minutes. Serve with steamed basmati or warm roti, fresh coriander and lime wedges.