Quick whole30 and paleo kale chicken curry! Healthy, easy, and family friendly. A fusion of greek and curry goodness. Dig in! Naturally gluten free, dairy free, and paleo!
To preface things, I have been eating this all. week. Think, curry meets greek food meets wok pan, meets thai chili cashews. And there you have it! Curry fusion! This dish is a medley of sautéed kale with veggies and curried chicken topped off with homemade coconut yogurt tzatziki and thai chili cashews. I’m in loooove. This recipe is so easy, healthy, and adaptable to nearly any diet.
I such a fan of how the tzatziki turned out, because it’s so light and fluffy that it turned out like a ricotta cheese, yummm. I decided to flake it apart on top of the goods, but you can also serve it as a scoop for dipping alongside this dish. Either way is fine by me (I have done both!).
The tzadiki is made with Coyo coconut yogurt and is the perfect compliment to highlight this dish and add a light and fresh accent. You can also leave it out, but I’m voting you go all out, two feet in, topped off with tzatziki! You won’t regret it.
All about the curry!
Seriously tho, face-plant status! And these Thai chili cashews (found mine from Trader Joe’s) are UBER good! I could eat a whole bag. For reals. But, instead I threw them in a bag, crushed them up, and then topped off these beautiful eats with them. You can also use just regular roasted cashews, but then they would just be regular and not zesty, spicy awesomeness!
Also, I kinda just love them for their aesthetic appeal. The cashews kinda look like corn! And since I can’t have corn, this is just so beautiful for me to feats my eyes on… and then actually be able to eat it! Haha, totally just spilling whatever’s in my brain right now. It’s kinda sad on one hand that I get such a thrill seeing feta cheese from tzatziki and corn from cashews. But on the other hand, it’s just rad. Food transformations make my heart sing with joy!
Curry Fusion Kale Chicken Saute
Ingredients
- 8 cups kale chopped
- 1-2 tablespoons coconut oil for sautéing
- avocado oil greek dressing I use Primal Kitchen
- 2 cups sweet potatoes cubed (about 2 sweet potatoes)
- 1-2 tablespoon olive oil for cooking
- 1 tablespoon cumin powder
- 1 teaspoon sea salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon chili powder
- 1/4 teaspoon cayenne pepper powder
- 4 boneless skinless chicken thighs or small chicken breasts
- 3 teaspoons cumin powder
- 1 teaspoon turmeric powder
- 1 teaspoon sea salt to taste
- 1/2 teaspoon ground ginger
- 1/2 teaspoon mustard powder
- fresh cracked pepper to taste
- 1 tablespoon olive oil
- homemade paleo tzatiki optional
- 1 cup baby tomatoes sliced in halves
- 1/2-1 cup thai chili lime roasted cashews crushed (or regular roasted cashews)
Instructions
- In a large fry pan (or wok) toss together the ingredients for the sweet potatoes. Cook in the fry pan over medium heat until the sweet potatoes are crispy. Stir them on occasion, so they don't burn! Once they are cooked, remove them from the pan and set aside.
- For the chicken, use kitchen scissors and cut the thighs into bite size chunks. Toss the chicken together with spices and olive oil. Saute the chicken in the fry pan over medium heat for about 8-10 minutes until cooked (stirring on occasion). Once the chicken is cooked, remove from the pan and set aside for later.
- Toss the kale and coconut oil in the fry pan and saute for 5-8 minutes until soft then drizzle with greek dressing (I used Primal Kitchen brand). Add in the chicken, sweet potatoes, chopped tomatoes and toss together. Top off with tzatiki and thai chili cashews.