Chetna Makan'S Chicken With Kale & Yogurt

• 1 tablespoon sunflower oil
• 1 teaspoon cumin seeds
• 2 red onions, roughly chopped
• 2 pieces fresh turmeric (Editor's note: 1/2 inch each), peeled and thinly sliced
• 500 grams (1 lb, 2 oz) skinless chicken breast fillets, cut into 2.5cm (1 inch) dice
• 1/2 teaspoon salt
• 1/2 teaspoon chilli powder
• 1 tablespoon medium curry powder
• 100 grams (31/2 oz) curly kale (Editor's note: stemmed and roughly torn)
• 50 milliliters (2 fl oz) natural yogurt

1. Heat the oil in a large saucepan over medium-low rnheat. Add the cumin seeds and, after a minute or so, rnwhen they begin to pop, stir in the onions. Cook for 7-8 minutes, until the onions are light golden.
2. Add the fresh turmeric and chicken to the saucepan rnand mix well. Increase the heat to high and cook for 1 minute, then stir in the salt, spices and kale. Cover rnthe pan with a lid, reduce the heat to low and cook for 15 minutes, until the chicken is done.
3. Stir in the yogurt to finish and serve immediately.

sunflower oil, cumin seeds, red onions, turmeric, salt, chilli powder, curry powder, curly kale, milliliters

Taken from food52.com/recipes/81382-chetna-makan-s-chicken-with-kale-yogurt (may not work)