Chicken, Sweet Potato and Kale Stew


  • 2 tbsp coconut oil
  • 500g chicken breast (about 2 breasts), diced
  • 2 garlic cloves, crushed
  • 3 tsp cumin
  • 2 tsp paprika
  • 1 tsp of turmeric
  • Raw chilli to your liking (the spice goes really well with this dish)
  • 1 cup of sweet potato, diced
  • 2 medium tomatoes, diced
  • 1/4 cup tomato passata
  • 1/2 cup coconut milk (use full fat if you want it a little creamier but it will also be higher in energy!)
  • 1 cup liquid stock (both vegetable and chicken work well)
  • 3 cups of roughly shredded kale, stems removed
  • Salt and pepper to taste


  • Prepare chicken, vegetables and kale as described above.
  • Heat coconut oil in a large pan (overflow is common in this recipe). Add the chicken, garlic, cumin, paprika, turmeric and chilli and fry for 5 minutes until the chicken is seared on all sides.
  • Add the sweet potato and cook for another 2 minutes.
  • Add tomatoes and tomato paste and allow to cook for another 4-5 minutes.
  • Pour in coconut milk and stock, and bring to a boil. Allow to simmer for 15 minutes with the lid on.
  • Add the kale at the very end and stir through. Cover and cook for a couple of minutes until kale is somewhat wilted. We prefer to keep it slightly crunchy when serving.