Chicken with Coconut Curry Kale Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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
