Curried Kalettes® with Chicken

Nutrient-packed Kalettes® and flavor-packed spices complement chicken for a quick and easy one-pot meal.

Recipe Information

Serves: 6
Prep Time: 20 Minutes
Cook Time: 40 Minutes


2 Tbsp. olive oil
6 boneless, skinless chicken thighs
1 medium onion, chopped
4 cloves garlic, minced
1-1⁄2 tsp. ginger, minced
1 Tbsp. curry powder
1 tsp. ground cumin
1 tsp. ground turmeric
1 tsp. ground coriander
1 tsp. cayenne pepper
1 tsp. garam masala
1 (14.5 oz.) can tomatoes, chopped
1 cup plain Greek yogurt
2 Tbsp. chopped fresh cilantro, divided

1/2 tsp. salt
1/2 cup water
1 bag (6 oz.) Kalettes®
1 Tbsp. fresh lemon juice


  1. In Dutch oven over medium high, add olive oil. Heat for 2 minutes then add chicken; cook chicken in batches to avoid overcrowding pan. Cook for 2-3 minutes on each side to brown but do not cook through. Place partially cooked chicken on plate and set aside.
  2. Reduce heat to medium. Add the onion, garlic and ginger to the Dutch oven. Sauté for 3-5 minutes until the onions are translucent. Stir in curry, cumin, turmeric, coriander, cayenne pepper, garam masala and tomatoes. Stir to combine and heat for 1-2 minutes.
  3. Add yogurt, 1 tablespoon chopped cilantro, salt, water and Kalettes; stir to combine. Increase heat to medium high and bring sauce to a boil.
  4. Return the chicken thighs to the Dutch oven and coat with sauce. Cover and simmer for about 20 minutes. Chicken is done when juices run clear or an instant-read thermometer reads 165°F.
  5. Place on serving platter and sprinkle with lemon juice and remainder of chopped cilantro.

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