Thai-Indian Chicken And Veggie Stir Fry Curry

• 2 pounds chicken breast, washed and cubed
• 6 tablespoons ponzu sauce
• 1 teaspoon cumin powder
• 1 teaspoon coriander powder
• 1/2 teaspoon red chili powder
• 1/2 teaspoon curry powder
• 1 teaspoon salt
• 6 tablespoons vegetable oil
• 2 teaspoons fresh garlic, minced
• 1 teaspoon fresh ginger, minced
• 1 cup red bell pepper, sliced
• 1/2 cup shallots, chopped
• 2 -3 bunches organic baby kale
• 4 tablespoons coconut milk
• 1 handful cashews
• 1 tablespoon black sesame seeds

1. Place the chicken in a large bowl, and add 4 tablespoons ponzu sauce, cumin powder, coriander powder, red chili powder, curry powder, and salt. Mix well, and marinate for 15-20 minutes.
2. Heat 3 tablespoons vegetable oil in a large wok over medium high heat, then add the chicken to the wok. Turn the heat up to high, and stir fry until the chicken is cooked through, but not completely cooked all the way. Transfer the chicken to a clean bowl and set aside.
3. Heat the 3 remaining tablespoons vegetable oil in the same wok, again over medium high heat. Add the garlic and ginger, and stir fry for a minute.
4. Add the red pepper and shallots, and stir fry until soft. Add in the kale, and stir fry until wilted. Add the cashews, stir for a minute, and then add 2 tablespoons of the ponzu sauce.
5. Lower the heat to medium, and add the chicken back into the wok. Mix to incorporate with veggies. Add the coconut milk, cook for a few minutes to ensure the chicken is cooked through. Garnish with black sesame seeds.
6. Serve over rice or noodles, and enjoy!

chicken, ponzu sauce, cumin powder, coriander powder, red chili powder, curry powder, salt, vegetable oil, fresh garlic, fresh ginger, red bell pepper, shallots, baby kale, coconut milk, handful cashews, black sesame seeds

Taken from food52.com/recipes/25978-thai-indian-chicken-and-veggie-stir-fry-curry (may not work)