Gingery Black Pepper Chicken Curry with Kale and Chickpeas


Serves: 6



Coconut oil, for cooking
2 red onions, finely diced
3 cloves garlic, minced
11⁄2 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


10ml (2 teaspoons) cumin seeds 15ml (1 tablespoon) coriander seeds 5ml (1 teaspoon) black peppercorns 15ml (1 tablespoon) poppy seeds 3/4 teaspoon ground turmeric
5ml (1 teaspoon) garam masala
1⁄2 teaspoon dried red chilli flakes Zest of 1 lime


  1. 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.

  2. Heat 1 tablespoon of coconut oil in a Le Creuset 24cm Cast Iron Signature Round Casserole. Add the onion and sauté over medium-low heat until caramelized, about 12-15 minutes. Stir in the garlic and ginger and cook for a further minute or two.

  3. 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.

  4. 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.