Taste the Air-Chilled Difference®

Curry Chicken & Kale Wraps

by , Chef, Departure Restaurant + Lounge, Portland, Oregon

Curry Chicken & Kale Wraps

Serves 4 to 6

  • 2 tablespoons olive oil
  • 1 cup red onion, minced
  • 2 ounces minced ginger (about ¼ cup)
  • 2 ounces chopped garlic (about 10 cloves)
  • 2 cups sliced scallions
  • 1½ tablespoons whole cumin, ground in spice grinder or with a mortar and pestle
  • 1½ tablespoon whole coriander, ground in spice grinder or with a mortar and pestle
  • 2 tablespoons turmeric
  • 2 teaspoons salt, plus more to taste
  • 1 tablespoons curry paste*
  • 2 pounds ground Smart Chicken
  • ⅔ cup chili paste, like sambal oelek*
  • 2½ tablespoons honey
  • 2 cups golden raisins
  • ⅓ cup coconut milk
  • 4 to 5 cups of chopped kale
  • 1 tablespoon tapioca flour
  • 1 bunch cilantro leaves and stems, chopped
  • Tortilla wraps

Heat oil in a large pan over medium heat. Add onions, ginger, garlic, half the scallions, cumin, coriander, and turmeric and cook for about 5 minutes. Season with 2 teaspoons salt. Add curry paste and cook until fragrant. Add chicken and continue cooking, stirring occasionally and breaking the pieces up with a spoon. Once the chicken is cooked through, add chili paste, honey, raisins, coconut milk, and a pinch more salt. Continue cooking until almost all liquid is reduced. Add kale and cook until just wilted. Turn off heat, sprinkle with tapioca flour, and mix well to incorporate. Turn heat back on to thicken. Finish with remaining scallions and cilantro. Toast tortilla wraps in a hot, dry sauté pan. Fill wraps with warm chicken mixture. Enjoy!

Pairing: California Chardonnay

*Available in the ethnic foods aisle of most grocery stores, or in Asian food markets