Coconut curry chicken stir-fry

Chicken coconut curry

I’m all about a one-pan wonder dinner, and this coconut curry chicken recipe nails it. It’s creamy, packed with vegetables, with a slight hint of spice. It’s exactly what I’m craving for the cold nights that are fast approaching. Serve this one with fluffy rice, and don’t skip on the fresh cilantro. Crispy shallots would be killer for textural crunch too.

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Coconut curry chicken
  • 2 large skinless chicken breasts
  • 1 bunch lacinato kale
  • 1 tablespoon chopped garlic
  • 1 13.5 oz. can coconut milk
  • 1 teaspoon turmeric
  • 1/2 teaspoon cumin
  • Red pepper flakes
  • Serve with: Rice and chopped cilantro
Start by cubing the chicken breasts, then sprinkling the cubes with salt and pepper. Brown the chicken in a pan in a tablespoon of olive oil on medium-high heat. Once golden on both sides, remove the chicken from the pan. Reduce the heat to low.Remove the stems from the kale and slice it thin into ribbons.Add 1 tablespoon of oil back into the same pan, then add the garlic. Stir the garlic around until you can smell it, then add the kale and toss the ribbons in the garlic oil until coated.Add the turmeric, cumin, and a sprinkle of red paper flakes, coating the kale in the spices. If you'd like an even spicer curry, add hot sauce or Sriracha. Shake, then add, the entire can of coconut milk. Stir everything together once again and bring the sauce to a simmer.To finish, add the chicken back into the pan, including any juices. Keep simmering, until the chicken is cooked through.Serve with rice and chopped cilantro.
Chicken coconut curry