Description
Chicken with Coconut Kale is a delicious one-pan dinner featuring golden, juicy chicken cooked in a rich and creamy coconut curry sauce. Tender kale, sweet shallots, and a touch of spice bring everything together for a comforting meal that’s easy to prepare in just 25 minutes. Serve it over rice for a satisfying family dinner!
Ingredients
For the Chicken:
- 1 lb. boneless, skinless chicken breasts, cut or pounded into thin pieces
- 2–3 tablespoons all-purpose chicken seasoning
- 1½ tablespoons avocado oil, divided
- For the Coconut Kale Sauce:
- 1 shallot, thinly sliced
- 2–3 cups finely shredded curly kale, stems removed
- 1 tablespoon yellow curry paste
- 1 can full-fat coconut milk
- 1 tablespoon soy sauce
- 1 tablespoon brown sugar
Optional for Serving:
- Cooked rice
- Chili crisp
- Fresh cilantro
Instructions
- Season the Chicken: Cut or pound the chicken breasts into thin, even pieces. Coat both sides generously with the chicken seasoning.
- Heat the Oil: Add 1 tablespoon of avocado oil to a large nonstick skillet and heat over medium-high heat.
- Cook the Chicken: Place the chicken pieces in the hot skillet and cook for 2–3 minutes per side, or until golden brown and fully cooked. Transfer to a plate and set aside.
- Prepare the Vegetables: If necessary, wipe out the skillet. Add the remaining ½ tablespoon of avocado oil.
- Sauté the Shallots and Kale: Add the sliced shallots, shredded kale, and yellow curry paste. Cook for about 5 minutes, stirring occasionally, until fragrant and tender.
- Make the Coconut Sauce: Pour in the coconut milk and add the soy sauce and brown sugar. Stir well to combine all the ingredients.
- Simmer the Sauce: Let the mixture simmer for 5–10 minutes until the sauce thickens slightly and the flavors come together.
- Return the Chicken: Place the cooked chicken back into the skillet, nestling it into the creamy coconut kale sauce.
- Finish Cooking: Allow everything to simmer gently until heated through. Spoon the sauce over the chicken so every piece is coated.
- Garnish and Serve: Sprinkle with fresh cilantro and chili crisp if desired. Serve warm over cooked rice.
Notes
- Serve with rice: White rice, jasmine rice, or basmati rice pairs wonderfully with the creamy coconut curry sauce.
- Try other sides: Serve with quinoa, cauliflower rice, noodles, or roasted vegetables.
- Add fresh toppings: Finish with chopped cilantro, sliced green onions, fresh lime juice, or chili crisp.
- Refrigeration: Store leftover chicken and coconut kale sauce in an airtight container in the refrigerator for up to 3–4 days.
- Freezing: Freeze the chicken and sauce in a freezer-safe container for up to 2 months. The coconut sauce may change texture slightly after thawing.
- Reheating: Warm leftovers gently in a skillet over low to medium heat, adding a splash of coconut milk or water if the sauce becomes too thick.
- Meal prep: Prepare the chicken and sauce ahead of time and divide into individual containers with rice for easy lunches.
- Avoid overcooking: Reheat only until the chicken is hot throughout to keep it juicy and tender.