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
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 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.
