Introduction
This delightful recipe combines tender, seasoned chicken with a rich and creamy coconut kale sauce. It’s a nourishing dish that balances flavors beautifully, featuring the warmth of curry and the decadence of coconut milk. Perfect for a cozy dinner, this meal is not only delicious but also offers a punch of nutrition with the inclusion of kale.
Detailed Ingredients with measures
For the Chicken:
– 1 lb. boneless, skinless chicken breasts, cut or pounded into thin pieces
– 2–3 tablespoons all-purpose chicken seasoning (e.g., McCormick Rotisserie Chicken Seasoning)
– 1 1/2 tablespoons avocado oil, divided
For the Coconut Kale:
– 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
– 1 tablespoon soy sauce
– 1 tablespoon brown sugar
Optional, for serving:
– Rice
– Chili crisp or cilantro for garnish
Prep Time
15 minutes
Cook Time
20 minutes
Total Time
35 minutes
Yield
Serves 4
In this recipe, you’ll first prepare the chicken by seasoning it and cooking it until golden brown. The coconut kale comes next, where shallots and kale are sautéed and combined with a rich coconut sauce. This dish can be served over rice with optional garnishes like chili crisp or freshly chopped cilantro for added flavor. Enjoy a warm, satisfying meal that is both quick to prepare and full of vibrant ingredients.
Detailed Directions and Instructions
Cook the Chicken:
Coat the chicken pieces with the seasoning. In a large nonstick pan, heat 1 tablespoon of avocado oil over medium-high heat. Add the chicken and cook until golden brown and cooked through, about 2-3 minutes per side. Set the chicken aside.
Prepare the Coconut Kale:
In the same pan, add the remaining 1/2 tablespoon of avocado oil if needed. Sauté the shallots, kale, and yellow curry paste for about 5 minutes until fragrant and tender.
Simmer the Sauce:
Add the coconut milk, soy sauce, and brown sugar to the pan. Simmer the mixture for 5-10 minutes, allowing the sauce to thicken.
Combine and Serve:
Return the cooked chicken to the pan, nestling it into the sauce. Let the sauce gently bubble and spoon it over the chicken to coat. Garnish with cilantro and serve the chicken with scoops of the sauce over rice. Optionally, top with chili crisp for an added kick.
Notes
For the Chicken Seasoning:
Opt for a blend containing spices like paprika, onion powder, garlic powder, and/or salt. If you don’t have a pre-made mix, use a combination of these spices.
Cleaning the Pan:
If your pan holds onto brown or burnt bits from the chicken, wipe it out before starting the sauce to keep it light and golden.
Internal Temperature:
Ensure the chicken reaches an internal temperature of 165°F for safe consumption.
Cook techniques
Coating Chicken
Coat the chicken pieces evenly with the seasoning before cooking. This helps to enhance the flavor and create a nice crust when cooked.
Searing Chicken
Use medium-high heat to sear the chicken in a nonstick pan, creating a golden-brown exterior while keeping the inside juicy.
Sautéing Vegetables
Sauté shallots and kale in the same pan to absorb the flavors left from the chicken. Cook until fragrant and tender, typically about 5 minutes.
Simmering Sauce
Combine coconut milk, soy sauce, and brown sugar, then let the mixture simmer to achieve the desired thickness and flavor.
Integrating Chicken with Sauce
Return the cooked chicken to the sauce, allowing it to gently bubble and absorb the sauce for a harmonious flavor blend.
Garnishing and Serving
Serve the chicken with rice, topped with the sauce and optional garnishes like chili crisp or cilantro to enhance presentation and flavor.
FAQ
Can I use other types of chicken?
Yes, you can use bone-in chicken or thighs, but alter cooking times as needed to ensure thorough cooking.
What can I substitute for avocado oil?
You can use olive oil or vegetable oil as alternatives, although they may impart slightly different flavors.
Is there a way to make this dish vegetarian?
Yes, substitute the chicken with firm tofu or chickpeas and adjust cooking times accordingly.
Can I use a different type of green instead of kale?
Yes, spinach or Swiss chard can be used as substitutes for kale, adjusting cooking times as they may wilt quicker.
How can I adjust the spiciness of the dish?
To increase heat, add more curry paste or serve with chili crisp. To decrease spiciness, use less curry paste or opt for a milder version.
Conclusion
This Chicken and Coconut Kale dish beautifully combines tender, seasoned chicken with a rich coconut kale sauce, creating a harmonious balance of flavors. The addition of rice and optional garnishes elevates the meal, making it not only delicious but also visually appealing. Enjoy this dish as a nourishing weeknight dinner or serve it at gatherings to impress your friends and family.
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