Vindaloo Chicken Masala W Chickpeas and Kale

Elevate your dinner game with this hearty and flavor-packed Vindaloo Chicken Masala with Chickpeas and Kale. Featuring tender, seared chicken thighs simmered in a fragrant, spice-laden sauce, this recipe combines the bold heat of vindaloo curry powder with the earthiness of cumin, coriander, and turmeric. Nourishing chickpeas and nutrient-rich kale add depth and texture, while a touch of creamy yogurt balances the dish with subtle tanginess. Ready in just an hour, this dish is perfect for both weeknight meals and special gatherings. Serve it alongside basmati rice or warm naan, and finish with a spritz of lime and fresh cilantro for a vibrant, satisfying meal that brings the flavors of Indian-inspired cuisine to your table. Perfect for fans of bold, spicy chicken curry recipes!

Nutriscore Rating: 77/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 1 lb boneless skinless chicken thighs
• 1 tsp salt
• 0.5 tsp ground black pepper
• 2 tbsp olive oil
• 1 large yellow onion, diced
• 4 cloves garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 2 tbsp vindaloo curry powder
• 1 tsp ground cumin
• 1 tsp coriander powder
• 0.5 tsp turmeric powder
• 1 cup diced tomatoes (canned)
• 1 cup chickpeas (canned), drained and rinsed
• 1.5 cups chicken broth
• 3 cups kale, stems removed and chopped
• 0.5 cup plain yogurt
• 0.25 cup fresh cilantro, chopped
• 4 pieces lime wedges (for serving)

Directions

Step 1

Season the chicken thighs with salt and ground black pepper on both sides.

Step 2

Heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat. Sear the chicken thighs for 2-3 minutes per side or until golden brown. Remove and set aside.

Step 3

In the same skillet, reduce the heat to medium and add the remaining 1 tablespoon of olive oil. Sauté the diced onion until softened and slightly golden, about 5-6 minutes.

Step 4

Add the minced garlic and grated ginger to the skillet. Sauté for 1-2 minutes until fragrant.

Step 5

Stir in the vindaloo curry powder, ground cumin, coriander powder, and turmeric powder. Cook for 1 minute to toast the spices.

Step 6

Add the diced tomatoes and stir well, scraping up any browned bits from the bottom of the skillet.

Step 7

Stir in the chickpeas and pour in the chicken broth. Return the seared chicken thighs to the skillet, nestling them into the sauce.

Step 8

Bring the mixture to a simmer. Cover, reduce the heat to low, and cook for 20 minutes, stirring occasionally.

Step 9

After 20 minutes, add the chopped kale to the skillet, stirring it into the sauce. Cover and cook for an additional 5-7 minutes until the kale wilts and the chicken is tender.

Step 10

Remove the skillet from heat and stir in the plain yogurt to create a creamy sauce. Adjust seasoning with additional salt and pepper, if needed.

Step 11

Serve the Vindaloo Chicken Masala hot, garnished with chopped cilantro. Accompany with lime wedges for added brightness. Optionally, serve with basmati rice or warm naan bread for a complete meal.

Nutrition Facts

Serving size	(1969.9g)

Amount per serving	% Daily Value*
Calories	1611.6

Total Fat 71.8g	0%
Saturated Fat 14.7g	0%
Polyunsaturated Fat 2.7g
Cholesterol 392.1mg	0%
Sodium 4652.8mg	0%
Total Carbohydrate 144.9g	0%
Dietary Fiber 40.7g	0%
Total Sugars 38.2g
Protein 121.7g	0%

Vitamin D 58.8IU	0%
Calcium 987.6mg	0%
Iron 21.0mg	0%
Potassium 4336.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 37.7%

Protein: 28.4%

Carbs: 33.8%