Chicken with Coconut Curry Kale Recipe

Introduction

This Chicken with Coconut Kale is a flavorful and comforting dish that combines tender, spiced chicken with a rich, creamy coconut curry sauce and nutritious kale. It’s a simple yet impressive meal perfect for weeknight dinners or when you want something a little special.

Ingredients

• 1 lb. boneless skinless chicken breasts, cut or pounded into thin pieces
• 2-3 tablespoons all-purpose chicken seasoning (such as McCormick Rotisserie Chicken Seasoning)
• 1 1/2 tablespoons avocado oil (divided)
• 1 shallot, thinly sliced
• 2-3 cups finely shredded curly kale, stems removed (about 3-4 stalks)
• 1 tablespoon yellow curry paste
• 1 can full-fat coconut milk
• 1 tablespoon soy sauce
• 1 tablespoon brown sugar
• Rice, for serving
• Chili crisp or cilantro, for garnish

Instructions

1. Step 1: Coat the chicken pieces evenly with the chicken seasoning. Heat 1 tablespoon of avocado oil in a large nonstick pan over medium-high heat. Add the chicken and cook for 2-3 minutes per side until golden brown and cooked through. Remove chicken from the pan and set aside.
2. Step 2: If necessary, wipe out the pan. Add 1/2 tablespoon avocado oil, then sauté the sliced shallot, shredded kale, and yellow curry paste together for about 5 minutes, until fragrant and the kale is tender.
3. Step 3: Pour in the coconut milk, soy sauce, and brown sugar. Stir to combine and simmer for 5-10 minutes until the sauce thickens slightly.
4. Step 4: Return the chicken to the pan, nestling it into the sauce. Let everything gently bubble for a few minutes so the flavors meld and the chicken is warmed through.
5. Step 5: Serve the chicken and sauce over rice. Garnish with chopped cilantro and a drizzle of chili crisp if desired for extra heat and crunch.

Tips & Variations

• If you don’t have yellow curry paste, you can substitute with a mild curry powder mixed with a little grated ginger and garlic for similar flavor.
• Use kale with the stems removed to avoid toughness, and shred finely so it cooks quickly and blends well with the sauce.
• For a vegetarian version, substitute the chicken with firm tofu or chickpeas and cook just until heated through.
• Adjust the amount of chili crisp or cilantro depending on your spice preference and garnish style.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave until warmed through. The kale and sauce may thicken after refrigeration; add a splash of water or coconut milk to loosen the sauce when reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen kale for this recipe?

Fresh kale is best for texture and flavor, but if using frozen kale, be sure to thaw and drain it well before cooking to avoid excess water in the dish.

Is it possible to make this recipe dairy-free and gluten-free?

Yes, this recipe is naturally dairy-free. To keep it gluten-free, ensure your soy sauce is tamari or another gluten-free variety.

Chicken with Coconut Curry Kale Recipe

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4.5 from 242 reviews

This Chicken with Coconut Kale recipe features tender, seasoned chicken breasts cooked to golden perfection and served in a rich, aromatic coconut curry sauce with sautéed kale and shallots. It offers a flavorful and comforting dish ideal for a wholesome meal, served over rice and garnished with fresh cilantro and a spicy chili crisp for extra zest.

• Author: Clara
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Asian Fusion

Ingredients

Scale 1x2x3x

Chicken

• 1 lb. boneless skinless chicken breasts, cut or pounded into thin pieces
• 2–3 tablespoons all-purpose chicken seasoning (McCormick Rotisserie Chicken Seasoning suggested)
• 1 1/2 tablespoons avocado oil (divided)

Coconut Kale Sauce

• 1 shallot, thinly sliced
• 2–3 cups finely shredded curly kale, stems removed (about 3–4 stalks)
• 1 tablespoon yellow curry paste
• 1 can full-fat coconut milk (approximately 13.5 – 14 oz)
• 1 tablespoon soy sauce
• 1 tablespoon brown sugar

To Serve

• Rice (quantity as desired)
• Chili crisp or fresh cilantro for garnish

Instructions

1. Prepare the Chicken: Coat the chicken pieces evenly with the chicken seasoning. Heat 1 tablespoon of avocado oil in a large nonstick pan over medium-high heat. Add the chicken pieces and cook for about 2-3 minutes on each side until they are golden brown and cooked through. Once cooked, remove the chicken from the pan and set aside.
2. Sauté Shallots and Kale: If necessary, wipe out the pan to remove any excess residue. Add 1/2 tablespoon of avocado oil if needed. Add the thinly sliced shallots, shredded kale, and yellow curry paste to the pan. Sauté for approximately 5 minutes until the shallots are soft, the kale is tender, and the mixture is aromatic.
3. Simmer the Sauce: Pour in the full-fat coconut milk, soy sauce, and brown sugar. Stir well to combine all ingredients. Allow the mixture to simmer gently for 5-10 minutes to let the sauce thicken slightly and flavors meld together.
4. Reintroduce the Chicken: Nestle the cooked chicken pieces back into the pan with the coconut kale sauce. Let everything heat through together until the sauce is gently bubbling. Spoon the sauce over the chicken to coat each piece well.
5. Garnish and Serve: Sprinkle fresh cilantro over the dish and serve the chicken and coconut kale sauce with scoops of hot rice. Finish by adding chili crisp on top for a spicy, flavorful kick if desired.

Notes

• Yellow curry paste can be substituted with red or green curry paste if preferred, but flavor profiles will differ slightly.
• If the pan seems dry after cooking chicken, add a little more avocado oil before sautéing shallots and kale.
• Adjust the amount of chili crisp or cilantro garnish according to taste preference.

Keywords: chicken recipe, coconut kale, curry chicken, quick dinner, skillet chicken, healthy chicken recipe