1 Heat olive oil in a medium non-stick frying pan over a medium heat. Add the onion, garlic, curry powder, paprika and garam masala, and cook, stirring, for 2 minutes.
2 Add chicken; cook, stirring, for 3 minutes, or until browned. Add the canned tomatoes and 2 tablespoons of water, and bring to the boil. Reduce the heat to low; simmer, stirring occasionally, for 5 minutes, or until chicken is cooked. Season with cracked black pepper.
3 Meanwhile, cook couscous in a small saucepan of boiling water for 7 minutes, or until tender, adding kale in last2 minutes of cooking. Drain. Add capsicum, stir to combine.
4 Divide couscous between two serving plates. Top with curried chicken and garnish with coriander.