Introduction
This delightful dish combines tender chicken with a rich and creamy coconut kale mixture, enhanced by aromatic curry flavors. It’s not only packed with nutrition but also easy to prepare, making it an excellent choice for a weeknight dinner or a special occasion.
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
20 minutes
Cook Time, Total Time, Yield
Cook Time: 15 minutes
Total Time: 35 minutes
Yield: Serves 4
Detailed Directions and Instructions
Cook the Chicken
Coat the chicken pieces with the all-purpose seasoning. In a large nonstick pan, heat 1 tablespoon of avocado oil over medium-high heat. Add the seasoned chicken and cook until golden brown and cooked through, approximately 2–3 minutes per side. Once done, set the chicken aside.
Prepare the Coconut Kale
If necessary, wipe the pan clean. In the same pan, add the remaining 1/2 tablespoon of avocado oil. Sauté the sliced shallots, shredded kale, and yellow curry paste for about 5 minutes, until the mixture becomes aromatic and the kale is tender.
Simmer the Sauce
Pour in the full-fat coconut milk, soy sauce, and brown sugar. Stir to combine and let the mixture simmer for 5–10 minutes, allowing the sauce to thicken.
Combine Chicken and Sauce
Once the sauce has thickened, return the cooked chicken to the pan, nestling it into the coconut kale mixture. Let it simmer gently, spooning the sauce over the chicken to ensure it’s well-coated.
Serve
Garnish the dish with fresh cilantro and serve over rice. For added flavor, top with chili crisp if desired.
Notes
Chicken Preparation
For best results, make sure the chicken is pounded into even thin pieces; this ensures even cooking.
Vegetable Freshness
Use fresh curly kale and avoid using wilted or yellowing leaves for the best texture and flavor.
Curry Paste Substitution
Feel free to adjust the amount of yellow curry paste to suit your taste or substitute with a different curry paste based on your preference.
Serving Suggestions
This dish pairs well with a side of jasmine or basmati rice, balancing the richness of the coconut sauce.
Garnish Options
Consider adding lime wedges for a zesty kick or roasted peanuts for added crunch, along with the cilantro and chili crisp.
Cook Techniques
Coating Chicken
Coat the chicken pieces evenly with all-purpose seasoning to enhance flavor and ensure a delicious crust when cooked.
Pan Searing
Heat avocado oil in a nonstick pan over medium-high heat to achieve a golden brown color on the chicken. Cook for about 2–3 minutes per side, ensuring the chicken is cooked through.
Sautéing
Use the same pan to sauté sliced shallots, shredded kale, and yellow curry paste to release their flavors and soften the kale, which takes about 5 minutes.
Simmering
Pour in coconut milk, soy sauce, and brown sugar to create a sauce. Allow to simmer for 5–10 minutes so that the flavors meld and the sauce thickens.
Combining Ingredients
Return the cooked chicken to the pan and nestle it into the coconut kale mixture, letting it simmer gently to absorb the sauce’s flavor.
Garnishing
Top the dish with fresh cilantro and consider adding chili crisp for an extra layer of taste when serving over rice.
FAQ
Can I use a different type of oil instead of avocado oil?
Yes, you can substitute avocado oil with other cooking oils such as olive oil or vegetable oil, but be mindful of the flavor profiles.
What if I don’t have curry paste?
If you don’t have yellow curry paste, you can use curry powder as an alternative, but adjust the quantity to taste as the flavors may vary.
Is there a vegan option for this recipe?
Yes, you can substitute the chicken with tofu or tempeh and use vegetable broth instead of chicken ingredients.
Can I make this dish ahead of time?
Yes, you can prepare the dish ahead of time, but it’s best to keep the chicken and coconut kale mixture separate until ready to serve to retain the best texture.
What kind of rice works best for serving?
Jasmine or basmati rice are great options to serve with this dish, as their flavors complement the coconut and curry beautifully.
Conclusion
This Chicken and Coconut Kale dish beautifully combines savory flavors with a creamy texture, making it a delightful meal. The tender chicken pairs perfectly with the coconut-infused kale, enriched by the notes of curry and shallot. Serving it over rice adds an appealing base, while optional garnishes like chili crisp or cilantro elevate the presentation and flavor profile.
More recipes suggestions and combination
Chicken Stir-Fry with Vegetables
Combine bite-sized chicken pieces with assorted vegetables such as bell peppers, broccoli, and snap peas, cooked in a ginger-soy sauce for a quick, colorful dish.
Curried Lentil Soup
Use yellow curry paste, red lentils, diced tomatoes, and coconut milk to create a comforting and hearty soup, perfect for a cozy night.
Coconut Shrimp Curry
Substitute chicken with shrimp, and follow a similar sauce preparation using coconut milk, curry paste, and vegetables for a delightful seafood twist.
Quinoa Salad with Kale and Chickpeas
Mix cooked quinoa with sautéed kale, roasted chickpeas, and a lemon-tahini dressing for a healthy, protein-packed salad.
Sautéed Bok Choy with Garlic and Soy Sauce
Prepare garlic-infused bok choy as a side dish that complements Asian-inspired meals beautifully, enhancing flavors with its crunch and freshness.
