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1
Prepare vindaloo masala paste as follows- add garlic powder, salt, pepper, and the vindaloo masala spice mix to a small bowl.
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2
Incorparate the olive oil with the mixture and add 2 tsp tomato paste and mix well.set aside.
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3
Dice the onions and carrots, slice garlic into slithers, and then cut fingerling potatoes in about inch to 2 inch cuts.
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4
Also cut chicken breast into about 2 inch square dices.
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5
Take half of the vindaloo masala paste and mix it in with all the cut vegetables (not kale or chickpeas yet.)
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6
Spray a small baking dish with pam, add veggie mixture and place in oven on 325 high for 20 minutes.
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7
Take the other 1/2 of the vindaloo masala paste and rub it all over the diced chicken.
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8
Add the chicken to a large skillet or wok and cook on medium low heat then turn up to med heat when almost all the way cooked to darken a little more.
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9
While those are cooking wash the kale and take the leaves from the stems and tear into about 3 or 4 inch strips and set aside.
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10
Take out the veggie mix from oven and add into skillet or wok with chicken.
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11
Add pint of chicken stock and drained chickpeas.
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12
Let simmer med high for about 5 minutes to make sure the potatoes are fully cooked but not mushy.
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13
Add the kale let cook and wilt on medium heat for another 5 minutes.
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14
Add the remaining 2 tsp of tomato paste to tighten the liquid up.
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15
Add a little more vindaloo masala mix to taste for heat and salt pepper to taste.
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16
Enjoy.
