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Chicken with Coconut Kale Recipe

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3.9 from 10 reviews

This flavorful Chicken with Coconut Kale recipe combines tender, seasoned chicken breasts with a creamy yellow curry coconut sauce and sautéed kale. Ready in just 25 minutes, this dish is perfect served over rice and garnished with chili crisp or fresh cilantro for a delicious, aromatic meal.

  • Total Time: 25 minutes
  • Yield: 4 servings

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)

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 (about 13.5-14 oz)
  • 1 tablespoon soy sauce
  • 1 tablespoon brown sugar

To Serve

  • Cooked rice
  • Chili crisp or fresh cilantro for garnish

Instructions

  1. Coat and Cook the Chicken: Toss the thinly sliced chicken breasts with 2-3 tablespoons of all-purpose chicken seasoning until evenly coated. 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 per side or until golden brown and fully cooked. Remove the chicken from the pan and set aside.
  2. Sauté Aromatics and Kale: If needed, wipe out the pan to remove excess residue. Add remaining 1/2 tablespoon avocado oil to the pan. Add thinly sliced shallots, shredded kale, and 1 tablespoon yellow curry paste. Sauté the mixture for 5 minutes, stirring occasionally, until the kale is tender and the spices are fragrant.
  3. Add Coconut Sauce Ingredients: Pour in 1 can of full-fat coconut milk, then add 1 tablespoon soy sauce and 1 tablespoon brown sugar. Stir well to combine. Reduce heat to medium-low and simmer the sauce for 5 to 10 minutes, until it thickens slightly.
  4. Reintroduce Chicken to Sauce: Nestle the cooked chicken pieces back into the thickened sauce. Allow everything to gently bubble together for a few minutes so the flavors meld and the chicken warms through.
  5. Serve and Garnish: Spoon the chicken and coconut kale sauce over cooked rice. Finish with a sprinkle of fresh cilantro and a drizzle of chili crisp for added heat and flavor. Enjoy immediately.

Notes

  • If preferred, yellow curry paste can be substituted with a mild curry powder or paste of your choice.
  • Wiping the pan between cooking the chicken and sautéing the kale helps prevent burning and ensures clean flavors.
  • Adjust the amount of chicken seasoning and chili crisp to taste based on desired spice level.
  • Author: Amelia
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Fusion / Southeast Asian-inspired

Find it online: https://recipesvibe.com/chicken-with-coconut-kale-recipe/