If you’ve been searching for a vibrant, comforting meal that feels both indulgent and wholesome, you’re going to fall head over heels for this Chicken with Coconut Kale Recipe. It’s everything you want in a weeknight dinner: tender chicken infused with fragrant spices, paired beautifully with silky coconut kale that’s brightened by curry and balanced with a hint of sweetness. The layers of flavor, the creaminess from the coconut milk, and the fresh pop of greens make this dish a standout that’s surprisingly simple to pull together. Once you try it, you’ll see why this recipe quickly becomes a favorite to make again and again.
Ingredients You’ll Need
Ingredients You’ll Need
To create this delightful dish, you don’t need a pantry full of exotic items—just a handful of straightforward, versatile ingredients that all play an essential role in building flavor and texture.
- Boneless skinless chicken breasts: Easily cut or pounded thin to cook evenly and soak up spices.
- All-purpose chicken seasoning: Adds a punch of savory depth, with McCormick Rotisserie Chicken Seasoning being a great choice.
- Avocado oil: Perfect for sautéing thanks to its high smoke point and mild taste.
- Shallot: Provides a subtle sweet and oniony base to the dish.
- Curly kale: Finely shredded for tender bites, bringing vibrant color and nutrients.
- Yellow curry paste: Gives the dish its fragrant, spicy warmth—don’t skip it!
- Full-fat coconut milk: Adds luscious creaminess and balances the spices beautifully.
- Soy sauce: Introduces a touch of salty umami.
- Brown sugar: Harmonizes the curry’s heat with a subtle sweetness.
- Rice: The perfect neutral base to soak up all the fabulous sauce.
- Chili crisp or cilantro for garnish: Brings an exciting finishing touch with heat or fresh herbaceous notes.
How to Make Chicken with Coconut Kale Recipe
Step 1: Season and Cook the Chicken
Start by coating the thin chicken pieces thoroughly with your chicken seasoning. This step is crucial because it builds that initial layer of bold flavor. Heat 1 tablespoon of avocado oil in a large nonstick pan over medium-high heat. Cook the chicken pieces until they turn a beautiful golden brown and are cooked through, roughly 2 to 3 minutes on each side. Once done, remove the chicken from the pan and set aside so you can focus on the veggies without overcooking the meat.
Step 2: Sauté Shallots, Kale, and Curry Paste
If your pan needs a quick wipe to freshen it up, do so here. Then, add half a tablespoon more avocado oil. Toss in the thinly sliced shallots, finely shredded kale, and yellow curry paste. Sauté these ingredients for about 5 minutes. This creates an aromatic, tender vegetable base where the kale softens just enough to marry perfectly with the curry’s bold flavors.
Step 3: Simmer with Coconut Milk and Seasonings
Pour in the full-fat coconut milk along with the soy sauce and brown sugar. Let this rich sauce simmer gently for 5 to 10 minutes, giving it time to thicken and develop a creamy, luscious consistency. Once your sauce has reached the perfect texture, nestle the cooked chicken back into the pan. Allow everything to warm together until the sauce bubbles gently and coats the chicken beautifully.
Step 4: Final Touches
At this point, you’ve created an absolute flavor powerhouse. Don’t rush—allow the ingredients to meld together for a minute or two more, spooning the sauce over the chicken to fully saturate every bite. Your kitchen will smell incredible, and the anticipation to dig in will be irresistible.
How to Serve Chicken with Coconut Kale Recipe
Garnishes
Adding a fresh garnish like chopped cilantro brings a bright herbal pop that cuts through the richness of the coconut sauce beautifully. If you love a bit of heat, spooning some chili crisp over the top adds a satisfying crunch and sparks of spice that take this dish to the next level.
Side Dishes
Serve your Chicken with Coconut Kale Recipe over fluffy steamed rice to soak up all that silky sauce, making every bite a comforting delight. You could also try it with quinoa or even cauliflower rice to mix up textures and keep things light.
Creative Ways to Present
For a stunning presentation, serve the chicken and kale atop a bed of rice in wide bowls, spooning extra sauce generously. Garnish with a swirl of chili crisp, a sprinkle of fresh cilantro, or even toasted coconut flakes for a subtle crunch. This not only makes it inviting but also turns a weeknight dinner into a meal worth savoring slowly.
Make Ahead and Storage
Storing Leftovers
Leftovers of this Chicken with Coconut Kale Recipe can be stored in an airtight container in the refrigerator for up to 3 days. The flavors tend to deepen overnight, so it’s perfect for next-day lunches or quick dinners.
Freezing
If you want to freeze the leftovers, allow the dish to cool completely before transferring it to a freezer-safe container. It keeps well for up to 2 months. Just be sure to thaw it overnight in the fridge before reheating to maintain the best texture, especially of the kale.
Reheating
When reheating, do so gently on the stovetop over low to medium heat, stirring occasionally to prevent sticking. You might need to add a splash of water or coconut milk if the sauce thickens too much. Avoid microwaving if possible, as reheating slowly helps preserve the texture and flavor.
FAQs
Can I substitute chicken with another protein?
Absolutely! This recipe works wonderfully with tofu, shrimp, or even pork. Just adjust cooking times accordingly to ensure your protein is cooked properly but remains tender.
What if I don’t have yellow curry paste?
You can substitute with green or red curry paste, but keep in mind these might bring a slightly different flavor profile and heat level. Alternatively, a mild curry powder can work in a pinch though the texture will differ.
Is coconut milk necessary?
Full-fat coconut milk is key to achieving the creamy, rich sauce that makes this dish so special. Light coconut milk can be used but the sauce will be less thick and luscious.
How do I make this dish spicier?
To turn up the heat, simply add extra chili crisp as a garnish or incorporate some freshly chopped chili peppers while sautéing the curry paste and kale. Adjust according to your spice tolerance!
Can I use frozen kale instead of fresh?
Fresh kale is preferred for its texture and flavor, but frozen kale can be used in a pinch. Make sure to thaw and drain it well before cooking to avoid excess water in the dish.
Final Thoughts
This Chicken with Coconut Kale Recipe is one of those gems that combines simplicity, nutrition, and incredible taste in every bite. It’s perfect for busy weeknights when you want something cozy but exciting, or whenever you crave a dish that feels special without fuss. Give it a try—you might just find your new favorite way to cook kale and chicken together in a truly unforgettable way.
Print
Chicken with Coconut 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
Chicken with Coconut Kale is a quick and flavorful dish featuring tender chicken breasts seasoned and seared to golden perfection, then simmered in a rich and creamy coconut curry sauce with vibrant kale and shallots. This comforting meal combines the savory warmth of curry with the freshness of kale, perfect for a wholesome weeknight dinner served over rice and garnished with chili crisp or fresh cilantro.
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 tablespoon 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 (13.5 oz) full-fat coconut milk
- 1 tablespoon soy sauce
- 1 tablespoon brown sugar
To Serve
- Cooked rice
- Chili crisp (optional, for garnish)
- Cilantro (optional, for garnish)
Instructions
- Prepare the chicken: Coat the chicken pieces evenly with the all-purpose chicken seasoning. This adds flavor and ensures a delicious crust when cooked.
- Cook the chicken: Heat 1 tablespoon of avocado oil in a large nonstick pan over medium-high heat. Add the chicken and cook for about 2-3 minutes per side, until golden brown and fully cooked. Remove from the pan and set aside.
- Sauté the aromatics and kale: If necessary, wipe the pan clean. Add the remaining 1/2 tablespoon of avocado oil to the same pan. Sauté the thinly sliced shallots, shredded kale, and yellow curry paste together for about 5 minutes, stirring occasionally, until the vegetables are tender and fragrant.
- Add sauce ingredients and simmer: Pour in the full-fat coconut milk, soy sauce, and brown sugar. Stir to combine and let the mixture simmer for 5-10 minutes until the sauce thickens slightly and the flavors meld.
- Combine chicken and sauce: Nestle the cooked chicken pieces back into the curry sauce. Allow everything to gently bubble together for a few minutes, spooning sauce over the chicken to coat well and heat through.
- Serve and garnish: Serve the chicken with coconut kale sauce over cooked rice. Top with fresh cilantro and a drizzle of chili crisp for an extra burst of flavor and texture, if desired. Enjoy!
Notes
- You can substitute the yellow curry paste with red or green curry paste for slightly different flavor profiles.
- Wiping out the pan between cooking the chicken and sautéing the kale helps prevent burnt bits and ensures a clean base for the sauce.
- For a spicier kick, increase the amount of chili crisp or add fresh chopped chilies.
- This recipe is easily doubled for larger groups and can be made gluten-free by using tamari instead of soy sauce.
