Chicken curry with kale and potatoes

Grease the chicken with one tablespoon of oil and one tablespoon of turmeric and marinate for at least 30 minutes.

Fry the chicken over high heat (the marinade should contain enough oil to fry the chicken) for 4-5 minutes, until golden brown and set aside.

Heat a tablespoon of oil over medium heat and fry the onion, chili, garlic and ginger for about 10 minutes. Add the curry and a tablespoon of turmeric and cook 2 minutes more.

Add the chopped tomato and cook for 2 minutes. Add the broth, coconut milk, cardamom and cinnamon stick and simmer for 40 to 50 minutes, making sure it is not dry.

Add the cabbage and cook for 5 more minutes. When the curry is thickened add the chicken and cilantro and cook until the chicken is done.

Peel the potatoes and cut them into small squares. Boil them in water with a tablespoon of turmeric for about 5 minutes. Then roast them until golden brown and crispy. Sprinkle the parsley over the potatoes.

Serve the chicken with the potatoes piping hot!