Rutabaga and kale curry with chicken
by Tavolino
A warming curry that combines local winter vegetables like rutabaga and kale with the exotic flavors of curry paste and coconut. Tender chicken and crunchy peanuts round off the dish.
Ingredients
- Shallot 1
- Garlic clove 1
- Ginger 10 g
- Rutabaga 750 g
- Kale 300 g
- Chicken breast fillet 300 g
- Coconut oil 1 tbsp
- Red curry paste 1 tbsp
- Vegetable broth 400 ml
- Cilantro 2 sprigs
- Soy cream 200 ml
- Salt 1 pinch
- Pepper 1 pinch
- Lemon juice 1 tbsp
- Roasted peanuts 15 g
Preparation
- 1
Peel and finely chop the shallot, 1 garlic clove, and 10 g of ginger.
- 2
Peel the 750 g of rutabaga and cut into approximately 1 cm cubes.
- 3
Wash the 300 g of kale, shake dry, strip the leaves from the tough stems, and chop finely.
- 4
Cut the 300 g of chicken breast fillet into bite-sized cubes.
- 5
Heat a portion of the 1 tbsp of coconut oil in a large pan and sear the chicken cubes for 5 minutes. Remove and set aside.
- 6
Heat the remaining coconut oil in the pan. Sauté the shallot, garlic, and ginger for 2 minutes over medium heat.
- 7
Add the rutabaga cubes and 1 tbsp of red curry paste and sauté for another 5 minutes.
- 8
Pour in 400 ml of vegetable broth, cover with a lid, and let everything simmer for 10 minutes over low heat.
- 9
Add the kale and the seared chicken cubes to the pan and cook everything for 5 minutes.
- 10
In the meantime, wash the 2 sprigs of cilantro, shake dry, and pluck the leaves.
- 11
Stir 200 ml of soy cream into the curry, bring to a brief boil, and season to taste with salt, pepper, and 1 tbsp of lemon juice.
- 12
Arrange the curry on plates and sprinkle with 15 g of roasted peanuts and the cilantro.