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Indian-Style Chicken & Almond Curry

with Garlic-Sautéed Kale

Cooking time

15 minutes




700 /serving

Much Indian cookery is as decadently creamy as can be—but that doesn’t mean you need dairy. Tonight’s dinner hits all the flavour notes but gets its creaminess from protein-rich almond butter, which you’ll add to the sauce alongside tomatoes, demi-glace and a fragrant mix of spices. You’ll coat your generous portions of chicken thighs in the curry and serve them beside kale sautéed with garlic until dark green and tender. You’ll see, it’s as if the leaves were made to soak up this sauce.

We will send you:

  • 6 Chicken thighs (High-protein serving)
  • 25g Diced onions
  • 15ml Minced garlic
  • 150g Chopped kale
  • 1 Tomato
  • 30ml Tomato paste
  • 12g Chicken demi-glace
  • 60g Almond butter
  • 12g Chicken & almond curry spice blend (coriander, black pepper, cumin, fennel, fenugreek, garlic, ginger, paprika, turmeric, sea salt)

Contains: Sulphites, Almonds

You will need:

2 Large pans
Salt & pepper
Total Fat
42 g
Saturated Fat
7 g
840 mg
Total Carbs
23 g
6 g
62 g
6 g
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Cook the chicken
In a large pan, heat a drizzle of oil on medium-high. Pat the chicken dry with paper towel; season with ½ the spice blend and S&P. Add the chicken* to the pan and cook, partially covered, 4 to 6 minutes per side, until cooked through. Transfer to a plate, leaving any browned bits (or fond) in the pan. Reserve the pan.
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Cook the kale
While the chicken cooks, in a second large pan, heat a drizzle of oil on medium. Add ½ the garlic and cook, stirring frequently, 30 seconds to 1 minute, until fragrant. Add the kale; season with ½ the remaining spice blend and S&P. Cook, stirring frequently, 2 to 3 minutes, until wilted.
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Prepare the sauce
Medium-dice the tomato. In the reserved pan of fond, heat a drizzle of oil on medium. Add the onions and remaining garlic. Cook, stirring frequently, 1 to 2 minutes, until the onions are translucent. Add the tomatoes, almond butter, tomato paste, demi-glace and ½ cup water (double for 4 portions); season with the remaining spice blend and S&P. Cook, stirring to combine thoroughly, 2 to 3 minutes, until the sauce has thickened.
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Finish the curry & serve
To the pan of sauce, add the cooked chicken and flip until fully coated. Divide the finished kale between your plates. Serve with the cooked chicken and the sauce. Bon appétit!

*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.