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Chicken, Split Pea and Kale Curry

There often seems to be a jar of split peas lurking in the back of store cupboards, and this is a great recipe to get the most out of them. They add a lovely richness to this nutritious curry, and also help bulk it out. I prefer to use chicken legs or thighs in a curry, rather than chicken breast, as the fat content makes them a bit more flavoursome, and stops them drying out as chicken breasts can tend to do.

SERVES: 4 | PREP TIME: 15 MINUTES | COOKING TIME: 55 MINUTES

4 tbsp vegetable oil

4 boneless, skinless chicken thighs, diced into large chunks

200g kale, thick stems removed and leaves roughly chopped

180g yellow split peas, rinsed well under cold running water

1 × 400ml tin coconut milk

sea salt

steamed rice, to serve

FOR THE SPICE BASE

2 onions, halved and sliced

3 garlic cloves, peeled and finely grated (use a Microplane if you have one)

4cm piece of fresh ginger, peeled and finely grated (use a Microplane if you have one)

8cm piece of fresh turmeric, peeled and finely grated (or 1 tbsp ground turmeric)

1 green chilli, finely diced

2 bay leaves

12 green cardamom pods, bashed well

1 tsp ground cinnamon

1 tbsp cumin seeds

1 tbsp black mustard seeds

1 Heat half the vegetable oil in a large frying pan over medium-high heat. Season the chicken pieces with salt and pepper then fry them in the hot oil for around 5 minutes. Once browned, but not cooked through, remove them from the pan and set aside. Return the pan to the heat and turn the heat up to high. Add the kale and fry for 3–4 minutes until browned, then set aside.

2 Heat the remaining vegetable oil in a large saucepan over medium heat. Add all the ingredients for the spice base, season with a little salt and cook for 5 minutes, until fragrant.

3 Add 300ml warm water and the split peas, stirring well. Cover with a lid and simmer gently over low heat for 20 minutes, stirring regularly.

4 Mix in the coconut milk then add the browned chicken and simmer for a further 15 minutes, covered.

5 Mix in the kale and cook for a further 5 minutes, covered.

6 Remove from the heat, discard the cardamom pods and bay leaves and serve with steamed rice.