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

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 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

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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.