Ingredients
- 4 slice bacon
- 3/4 teaspoon curry powder
- 2 chicken breasts
- 2 medium kumura, cut into 1cm pieces
- 1 cup water
- 1 tablespoon Gourmet Garden Garlic, Cold Blended Paste ,
- 1 tablespoon Gourmet Garden Ginger, Lightly Dried
- 1 tablespoon Gourmet Garden Lightly Dried Chilli, Lightly Dried
- 2 tablespoon Gourmet Garden Coriander, Lightly Dried
- 2 tablespoon balsamic vinegar
- 1/2 bunche Baby kale or spinach, about 8 cups
NUTRITION INFORMATION
(per Serving)Nutrition information coming soon.
Preparation
- 1 Cook bacon in a large frypan. Remove; drain on paper towel; set aside.
- 2 Sprinkle curry powder evenly on both sides of chicken breasts. Add to frypan; cook 5-6 minutes per side; turning once until golden and cooked through. Set aside; keep warm.
- 3 Add kumura to frypan on medium-high heat; cook 10 min. or until lightly browned, stirring frequently. Add water, garlic, ginger, chilli and coriander; stir. Bring to a boil; simmer on medium-low for 10 minutes or until kumura are tender, stirring occasionally. Stir in balsamic vinegar.
- 4 Toss kale with warm kumura mixture. Slice chicken; add to salad and top with reserved bacon. Sprinkle with remaining coriander. Serve immediately.
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