Chicken & Kale Coconut Curry – Recipe! Image 1
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Chicken & Kale Coconut Curry – Recipe!

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Curries vary from country to country.  Thai Curries tend to be on the spicy side made with green or red chili’s, while Indian Curries usually have a base of  turmeric, cumin, cardamom and sometimes fenugreek.  Indian curries are not usually hot, but very aromatic and earthy – they warm you up with a rustic balance of spice.

Curry powder is a nice blend of ingredients that you can purchase at any grocery store, however they do vary in taste.  I am a huge fan of Vadouvan Curry, which is a mixture of dehydrated garlic and onions with some additional herbs and spices that add another layer of flavor to any traditional curry dish.  I fell in love with this curry a few years back and found out it was derived in France, which explains why I prefer it.

Chicken & Kale Coconut Curry is a very simple preparation and if you have any leftover chicken from this past Social Sundays Menu, this meal becomes even faster to prepare.  Kale comes in a handful of varieties, but I tend to enjoy the Italian version or Lacinato kale.  The deep green leaves peel off the stems so easily, making it a quick vegetable for cooking.  If you think you are not a kale lover, or have family members like I do that claim they don’t like kale, you must try it in this recipe.  My husband ate it three times for lunches after our original meal!

Another great thing about making a soothing curry dish is the smell of it cooking in the kitchen, it’s lovely. I like to enjoy this meal during the week when time is tight or prepare a larger batch for entertaining on the weekends.  Either way, I hope you will enjoy it like I do.

Chicken & Kale Coconut Curry – Recipe! Image 2

Ingredients

2 cups cooked chicken, shredded

1/2 red onion

1 bunch Lacinato kale

2 tablespoons Vadouvan Curry or Madras Curry

1 cup coconut milk

1 cup canned diced tomatoes

salt & pepper

vegetable oil

2 cups cooked rice

(Serves 4)

To Prepare:

1. Slice onion in half-moon shape and remove kale from stems and rough chop.  In a wok or large saute pan, add 2 teaspoons of oil and place over medium heat.  Add onions and saute for 3 minutes, then add curry powder, 1 teaspoon salt and 1/4 teaspoon black pepper, stir to combine.  Continue to cook for 1 minute.  Add the chopped kale and cook for 4 minutes.

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2.  Make a well in the center and pour in coconut milk and tomatoes.  Fold the ingredients together to combine.  Add the chicken and stir.  Continue to cook for 5 minutes, while stirring occasionally.  Serve family style over rice, Enjoy!

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