Chicken Korma with Kale and Asparagus

Ingredients

• 1 1/2 tablespoons vegetable oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 carrot, cubed
• 1 fresh jalapeno pepper, seeded and diced
• 1/2 green bell pepper, chopped
• 1/2 red bell pepper, chopped
• 5 boneless and skinless chicken thighs, trimmed and cut in 1 inch pieces
• 3 tablespoons unsalted cashews pieces
• 1 (4 ounce) can tomato sauce
• 1/2 c chicken stock
• 2 teaspoons salt
• 1 1/2 tablespoons curry powder
• 2 cups fresh kale, chopped
• 8-10 asparagus spears, cut in 1 inch pieces
• 3 Tbsp peanut butter
• 3 good dashes of hot sauce

Directions

1. Heat the oil in a skillet over medium heat. Stir in the onion, and cook until tender. Mix in garlic, and continue cooking 1 minute. Add chicken and all vegetables, except kale, jalapeno, and asparagus, and saute about 5 minutes.  Add tomato sauce, chicken stock, peanut butter, hot sauce, and season with salt and curry powder. Taste and adjust seasoning (curry, salt, hot sauce) to your preference.  Cook and stir 10 minutes
2. Fold in jalapeno, kale and asparagus, and cook approximately 3 minutes.  Serve over rice and garnish with cashew pieces.