If you are searching for a dish that feels like a warm hug on a hectic day, the Chicken with Coconut Curry and Kale Recipe is your new best friend in the kitchen. This vibrant recipe balances the nourishing goodness of kale with tender, seasoned chicken pieces, all bathed in a luscious coconut curry sauce that sings with flavor. It’s not only a feast for your taste buds but also a colorful and nutritious meal that comes together quickly, making it perfect for busy weeknights or anytime you crave something comforting yet fresh.
Ingredients You’ll Need
Keeping the ingredients simple yet impactful is the secret to this recipe’s success. Each component plays a vital role in layering flavors, adding texture, and brightening the dish, ensuring every bite is satisfying and full of character.
- 1 lb. boneless skinless chicken breasts: Thinly sliced for quick, even cooking and tender texture.
- 2-3 tablespoons all-purpose chicken seasoning: Infuses the chicken with deep, savory notes—McCormick Rotisserie Chicken Seasoning works beautifully here.
- 1 1/2 tablespoons avocado oil: Divided use helps to sear the chicken beautifully and sauté the veggies without overpowering flavors.
- 1 shallot, thinly sliced: Adds subtle sweetness and aromatic depth that pairs fabulously with curry.
- 2-3 cups finely shredded curly kale: Provides a vibrant green color, earthy flavor, and a nutritious boost.
- 1 tablespoon yellow curry paste: The heart of that warm, spicy, and fragrant curry flavor; you can substitute with other curry pastes if needed.
- 1 can full-fat coconut milk: Brings a creamy richness that mellows the spices and binds everything together.
- 1 tablespoon soy sauce: Adds umami and balances the curry’s sweetness with a gentle saltiness.
- 1 tablespoon brown sugar: Provides just the right touch of sweetness to round out the sauce.
- Rice: The perfect base to soak up all the delicious sauce.
- Chili crisp or cilantro for garnish: Adds either a spicy crunch or a fresh herbal lift as a finishing touch.
How to Make Chicken with Coconut Curry and Kale Recipe
Step 1: Season and Sear the Chicken
Start by generously coating your chicken pieces with the chicken seasoning, ensuring every morsel is well-flavored. Heat one tablespoon of avocado oil in a large nonstick pan over medium-high heat, then add the chicken. Sear it until each side is golden brown and cooked through, which usually takes about 2 to 3 minutes per side. This quick sear locks in juiciness and creates a beautiful crust. Once done, set the chicken aside to rest while you prepare the rest of the dish.
Step 2: Sauté Shallots, Kale, and Curry Paste
If your pan has any browned bits from the chicken, you can wipe it clean for a fresh start or leave a little for extra flavor. Add half a tablespoon of avocado oil and toss in the thinly sliced shallots, shredded kale, and yellow curry paste. Cooking these together for 5 minutes lets their fragrances release and meld, softening the kale just enough without losing its vibrant color or bite. This step builds the aromatic foundation of the curry sauce.
Step 3: Simmer with Coconut Milk and Seasonings
Now, pour in the full-fat coconut milk, soy sauce, and brown sugar. Stir everything to combine, then reduce the heat and let the sauce gently simmer for 5 to 10 minutes. This simmering thickens the sauce and develops a rich, creamy texture packed with bold flavor. Once the sauce reaches the perfect consistency, nestle your cooked chicken back into the pan, allowing it to warm through and soak up all those delicious curry undertones.
Step 4: Finish with Fresh Herbs and Serve
Just before serving, sprinkle fresh cilantro over the top for a burst of herbal brightness. This final touch elevates the dish both visually and flavor-wise. Serve the chicken and curry sauce generously ladled over fluffy rice, and don’t forget to add your favorite toppings. For me, a spoonful of chili crisp gives a delightful smoky crunch that perfectly contrasts the creamy sauce. Enjoy every comforting bite!
How to Serve Chicken with Coconut Curry and Kale Recipe
Garnishes
Fresh cilantro is my go-to garnish because it adds a refreshing brightness that cuts through the richness of the coconut curry. If you love a bit of heat, chili crisp or a drizzle of chili oil makes an excellent topping that brings a satisfying crunch and spice. Alternatively, toasted cashews or shredded fresh coconut can add texture and an extra layer of flavor.
Side Dishes
This Chicken with Coconut Curry and Kale Recipe shines best when served over a bed of steaming white or jasmine rice, which soaks up every drop of the savory sauce. For a low-carb option, try cauliflower rice or even quinoa for a nutty twist. A light cucumber salad or pickled vegetables alongside can add some bright acidity and contrast.
Creative Ways to Present
For a dinner party or an extra special touch, serve this curry in small bowls with mini rice mounds topped with vibrant microgreens or edible flowers. You could also present it in lettuce cups for a fresh, handheld experience that’s both fun and different. Another idea is layering the curry over crispy flatbreads or naan for an informal yet irresistible meal.
Make Ahead and Storage
Storing Leftovers
Leftovers of this Chicken with Coconut Curry and Kale Recipe store beautifully in an airtight container in the refrigerator for up to 3 days. The flavors deepen overnight, making the reheated dish even more delicious the next day.
Freezing
If you want to save some of this curry for later, it freezes well. Just make sure it’s cooled completely before transferring it to a freezer-safe container. It can be frozen for up to 2 months. When ready, thaw overnight in the fridge for best results.
Reheating
To reheat, gently warm the curry in a saucepan over medium-low heat, stirring occasionally to prevent burning. Adding a splash of water or coconut milk can help loosen the sauce if it thickens too much during storage. This keeps your Chicken with Coconut Curry and Kale Recipe creamy and fresh tasting.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs are even juicier and more forgiving during cooking. Just adjust the cooking time slightly to ensure they are cooked through, and you’ll have an equally delicious dish.
What can I substitute for yellow curry paste?
If yellow curry paste isn’t available, you can use red or green curry paste as alternatives. They will change the flavor slightly—red curry tends to be spicier, and green curry herbaceous—but each creates a wonderful curry experience.
Is it necessary to use full-fat coconut milk?
Full-fat coconut milk gives the curry its creamy texture and richer flavor, but you can use light coconut milk for a lighter version. Just expect the sauce to be a bit thinner and less indulgent.
How can I make this recipe vegan or vegetarian?
Swap the chicken for tofu or chickpeas and use a vegetable-based seasoning instead of the chicken seasoning. The curry and kale combination is so flavorful that it stands strong on its own without meat.
What can I do if I don’t have avocado oil?
Any neutral oil with a high smoke point, like canola, grapeseed, or sunflower oil, will work just fine in this recipe. The goal is to sear and sauté without overpowering the flavors.
Final Thoughts
I can’t recommend enough that you give this Chicken with Coconut Curry and Kale Recipe a try. It’s a perfect blend of comforting and fresh, rich and vibrant—a dish that satisfies on so many levels. Once you taste that creamy coconut curry embracing tender chicken and earthy kale, you’ll understand why it quickly becomes a beloved favorite. Happy cooking and even happier eating!
Print
Chicken with Coconut Curry and Kale Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Fusion / Asian-inspired
Description
This Chicken with Coconut Kale recipe is a flavorful and vibrant dish that combines tender, seasoned chicken breasts with a rich, creamy coconut curry sauce infused with kale and shallots. Perfectly balanced with soy sauce and brown sugar, and served over rice, it offers a delightful fusion of savory and slightly sweet flavors topped off with fresh cilantro and optional chili crisp for a spicy kick. Ready in under 30 minutes, it’s an easy yet impressive meal for weeknight dinners.
Ingredients
Chicken
- 1 lb. boneless skinless chicken breasts, cut or pounded into thin pieces
- 2–3 tablespoons all-purpose chicken seasoning (McCormick Rotisserie Chicken Seasoning recommended)
- 1 1/2 tablespoons avocado oil (divided)
Vegetables and 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 (13.5-14 oz) full-fat coconut milk
- 1 tablespoon soy sauce
- 1 tablespoon brown sugar
To Serve
- Rice, cooked, for serving
- Chili crisp or fresh cilantro for garnish
Instructions
- Season and cook the chicken: Coat the chicken pieces evenly with the all-purpose chicken seasoning. Heat 1 tablespoon of avocado oil in a large nonstick pan over medium-high heat. Add the seasoned chicken pieces and cook for 2-3 minutes per side, or until golden brown and cooked through. Remove chicken from the pan and set aside.
- Sauté aromatics and kale: If necessary, wipe the pan clean. Add 1/2 tablespoon avocado oil to the same pan over medium heat. Add the thinly sliced shallots, shredded kale, and yellow curry paste. Sauté for about 5 minutes until the kale softens and the mixture is aromatic and tender.
- Make the coconut curry sauce: Pour in the full-fat coconut milk, then add soy sauce and brown sugar. Stir to combine well and let the sauce simmer gently for 5-10 minutes until it thickens slightly.
- Combine chicken with sauce: Return the cooked chicken pieces to the pan, nestling them into the thickened sauce. Let everything warm together until bubbling gently, spooning the sauce over the chicken to coat thoroughly.
- Garnish and serve: Sprinkle fresh cilantro over the dish and serve hot with scoops of the sauce over cooked rice. Add chili crisp on top or on the side for a spicy finish, according to your preference.
Notes
- If desired, substitute yellow curry paste with a mild curry powder mixed with a bit of turmeric.
- Use a nonstick skillet to prevent the chicken from sticking and ensure even cooking.
- Adjust the amount of chicken seasoning to taste, especially if using a saltier seasoning blend.
- Chili crisp adds a spicy, crunchy topping but can be omitted or replaced with fresh herbs for a milder dish.
- To speed up prep, buy pre-sliced shallots and pre-washed kale.
