Recipe: Gingery Black Pepper Chicken Curry with Kale and Chickpeas

Looking for a great weeknight dinner that is warming and nutritious, this Le Creuset Gingery Black Pepper Chicken Curry with Kale and Chickpeas recipe is perfect. This curry pairs beautifully with aromatic basmati rice or a fresh, warm roti, perfect for soaking up its rich flavours. Nutrient-packed chickpeas and kale enhance the nutritional profile of this irresistible recipe.

Gingery Black Pepper Chicken Curry with Kale and Chickpeas



  • Coconut oil, for cooking
  • 2 red onions, finely diced
  • 3 cloves garlic, minced
  • 1½ tablespoons grated ginger
  • 1 kg chicken thighs, skinless and deboned, cut in half | 80ml (1/3 cup) chicken stock
  • 400g tin coconut milk
  • 3 bay leaves
  • 400g tin chickpeas, rinsed and drained
  • 1 small bunch kale, centre rib removed and roughly chopped
  • Lime wedges, fresh coriander, and roti, to serve

For the spice mix:

  • 10ml (2 teaspoons) cumin seeds
  • 15ml (1 tablespoon) coriander seeds
  • 5ml (1 teaspoon) black peppercorns
  • 15ml (1 tablespoon) poppy seeds
  • 3/4 teaspoon ground turmeric
  • 5ml (1 teaspoon) garam masala
  • ½ teaspoon dried red chilli flakes
  • Zest of 1 lime


  1. Toast the cumin and coriander seeds in a dry pan over a medium heat until fragrant, about 3 minutes. Cool slightly, then transfer to a spice mill. Add the peppercorns and poppy seeds. Pulse until fine, then tip into a small mixing bowl. Add the turmeric, garam masala, chilli and lime zest
  2. Heat 1 tablespoon of coconut oil in a Le Creuset Cast Iron Signature Round Casserole. Add the onion and sauté over medium-low heat until caramelised, about 12-15 minutes. Stir in the garlic and ginger and cook for a further minute or two.
  3. Add the spice mix to the onions along with another tablespoon of coconut oil. Cook for 1 minute, stirring to keep the spices from catching. Add the chicken and stir to coat in the spices. Season lightly with salt. Deglaze with the stock, scraping up all the sticky bits at the base of the casserole.
  4. Add the coconut milk and bay leaves. Cover partially and simmer for about 35 minutes. Stir through the chickpeas and kale and cook for a further 5 minutes. Serve with steamed basmati or warm roti, fresh coriander and lime wedges.


We suggest using a Le Creuset casserole pot for this curry recipe.

From simmering stews to aromatic curries, these versatile vessels stand as steadfast companions in our culinary journeys, elevating every dish with their unparalleled heat retention and flawless flavour distribution.

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