Coconut Curry Chicken

Coconut Curry Chicken with Kale over Basmati Rice is my favorite Hello Fresh recipe yet, and I make it at least twice a month.

Adding coconut milk to your curry is the easiest way to make it rich and creamy. It’s lighter and healthier than dairy cream, which makes it an ideal choice for the health-conscious. Kale brings some green freshness and a bundle of vitamins to the dish.

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Prep Time 10

Cook Time 20

Course Main Course

Cuisine Indian

Servings 1

Calories 720 kcal

Ingredients

½ cup Basmati Rice
4 oz Kale
10 oz Chicken Breast Strips
1.5 oz Tomato Paste
1 tbsp Curry Powder
1 tsp Paprika
1 tsp Chili Flakes
5.07 oz Coconut Milk
2 tbsp Sour Cream
Salt and Pepper to taste
1 tbsp Vegetable Oil
2 tsp Sugar
1 tbsp Butter

Instructions

Boil rice in ¾-cup of water in a small pot with a pinch of salt. Cook until rice is tender and keep covered off heat until ready to serve.
Remove and discard any large stems from the kale. Pour a drizzle of oil into a large pan over medium-high heat and add kale with salt and pepper.
Cook for 5-7 minutes, stirring occasionally, and then turn off the heat. Transfer Kale to a plate and add a splash of water to help soften it.
Pat chicken dry with paper towels and season all over with salt and pepper. Heat a drizzle of oil in the same pan over medium-high heat and cook chicken until browned and cooked through (takes about 4-6 minutes).
Reduce heat to medium and add tomato paste, curry powder, and paprika to pan with chicken. Add a pinch of chili flakes if you like things spicy. Let the chicken cook for a minute until you can smell the spices.
Whisk in coconut milk, ¼ cup water, 2 tsp sugar, 1 tbsp butter, and a big pinch of salt. Bring to a simmer, and then reduce heat to low.
Cook for a few more minutes to thicken the curry until thickened, and then add the kale and sour cream. Stir to combine before turning off the heat.
Fluff the rice with a fork and top it with coconut curry chicken to serve.

Notes

Nutritional Info: