Indian Curry

Ryan and I often make Thai curry, but for a change we decided to try out an Indian curry recipe we found in The Whole Life Nutrition Cookbook.  Here it is with a few adjustments we made.

Indian Curry

2 t ground cumin
1 t ground coriander
1 t curry powder
1/2 t turmeric
1/2 t cinnamon
1/2 t cayenne pepper
1 T oilve oil
1 medium onion, diced
Sea salt
4 cloves garlic, crushed
2 large chicken breasts, cut into bite-sized pieces
about 30 baby carrots, sliced
1 can coconut milk
1 T tomato paste
4 c thinly sliced kale

MIx cumin, coriander, curry powder, turmeric, cinnamon, and cayenne pepper in a small bowl.  Heat oil in a large skillet.  Saute the onion with a little sea salt for 2-3 minutes.  Add garlic, seasoning mix, and a little sea salt.  Saute for another 2 minutes; then add the chicken.  Saute for another 5 minutes.  Add carrots, coconut milk and tomato paste.  Stir well.  Cover and simmer on low heat for 15 to 20 minutes, stirring occasionally.  Add sliced kale.  Stir well and simmer for 5 more minutes.  Add sea salt and pepper to taste, if desired.