Coconut Curry Chicken

 

Coconut Curry Chicken

I do love a good curry and this one is one of my favorites. I don’t even remember where I picked up the recipe from. I have it written down on a piece of notebook paper in my file of favorite recipes.

This dish is not only comfort food, it’s a meal in one dish so a definite win in my book.

I normally serve this one over Basmati rice, you can try other varieties of rice if you wish but the combination of the basmati with this particular curry is so good.

If you haven’t made any curry dishes at home before this is a nice easy one to try. This recipe calls for curry powder which most of the major spice brands have available. Each brand is a bit different so try a few to pick your favorite, or do like I do and make your own. I found several recipes online and came up with my favorite blend which I make a few times a year and keep in my spice cabinet so it is ready to use.

Start by cooking the rice, it is going to the longest and if it does finish before you are ready for it, it is very patient and will wait covered in the pan for a while.

As for the curry portion of the meal, start by cooking the kale, I know it looks like a lot of kale for 2 servings but like any green it is going to cook down a lot. Simply cook it in some oil over a medium to medium high heat until it is wilted down and has become tender. Then set it aside while you cook the chicken.

For the chicken I gave a range for the amount because firs this is a very forgiving recipe and I know that chicken breasts come in all sizes. Also you can vary the amount of chicken to suit appetite and or budget in this dish.

Do make sure you blot off as much moisture as possible with a paper towel before seasoning the chicken prior to cooking. This will speed up the browning of the meat.

Cook the chicken pieces over medium to medium-high heat until cooked through. The add the tomato paste and seasonings and allow them to heat up until you smell them. Add in some water to de-glaze the pan and bring everything together.

Then add the coconut milk, a little sugar and some butter and cook the sauce (simmering for about 5 minutes) to slightly thicken it.

Add the cooked kale and sour cream, stir everything together and cook until heated through.

Divide the rice between two large bowls. Top with the curry mixture and enjoy.

You can find a downloadable/printable version of this recipe here.

Coconut Curry Chicken

½ cup basmati rice

¾ cup water

4 oz (about ½ a bunch) Kale, stems   removed and leave cut in bite size pieces

8 to 12 oz boneless, skinless chicken breast cut in bite size pieces

3 Tablespoons tomato paste

1 Tablespoon curry powder

1 teaspoon paprika

chili flakes, to taste

¼ cup water

¾ cup coconut milk (about ½ a regular size can)

1 Tablespoon butter

2 teaspoons sugar

2 Tablespoon sour cream

Salt and pepper to taste

Vegetable oil for cooking

In a small saucepan bring the rice, a pinch of salt, and ¾ cup water to a boil. Cover the pan, turn to low and cook for 15 to 20 minutes until rice is cooked and water is absorbed.

Meanwhile-

In a large skillet heat some vegetable oil and add the cut up kale leaves, sprinkle with a bit of salt. Cook over medium to medium-high heat stirring occasionally until the leaves wilt down and are tender, about 5 to 10 minutes. Move the cooked kale to a bowl and set aside.

 

Pat the chicken pieces dry with a paper towel and season generously with salt and pepper.

 

 

 

Heat some more vegetable oil in the same skillet and add the chicken. Cook over medium to medium-high heat, stirring occasionally until cooked through about 5 or 6 minutes.

 

 

Stir in the tomato paste, curry powder, paprika and a pinch of the chili flakes (use as much or as little of the chili flakes as you desire). Cook for a minute of so until the spices become fragrant.

 

Add the ¼ cup water to de-glaze the pan and thin the tomato paste.

 

 

 

Stir in the coconut milk, butter and sugar and stir to combine with the rest of the mixture in the skillet. Bring to a simmer and cook at a simmer for about 5 minutes to slightly thicken the sauce.

 

 Add the Kale along with the sour cream, stir to combine, cook just long enough to bring everything up to temperature. Taste and season with salt and/or pepper as needed.

Divide the cooked rice between two large bowls and top with the curry mixture.

Sprinkle a few more chili flakes over the top if desired.