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Coconut Curry Chicken

with Kale over Basmati Rice

Coconut Curry Chicken

Tender chicken in a fragrant coconut curry with hearty kale, served over fluffy basmati rice for a comforting, flavorful dinner.

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Ingredients

For 2 servings

  • ½ cup Basmati Rice
  • 10 ounce Chicken Breast Strips
  • 1 teaspoon Chili Flakes
  • 5.07 ounce Coconut Milk
  • 1 tablespoon Curry Powder
  • 4 ounce Kale
  • 1 teaspoon Paprika
  • 2 tablespoon Sour Cream
  • 1.5 ounce Tomato Paste

Additional Ingredients

  • 1 tablespoon Butter
  • Pepper
  • Salt
  • 2 teaspoon Sugar
  • 1 tablespoon Vegetable Oil
Coconut Curry Chicken
Indian
PDF
DifficultyEasy
Total Time25m
Calories720
Protein37g
Carbs60g
Fat38g
Tags:
Protein SmartLow SodiumMass Gain FriendlyLightning Prep
⚠️Allergens:
🥛Milk

Swaps and substitutions

For dairy-free, use a plant-based sour cream or skip it entirely; the coconut milk already keeps the dish rich. For a vegetarian version, swap the chicken for chickpeas or tofu, and for nut-free eating just check that your coconut milk and curry powder are processed without tree nuts.

What to serve with it

Serve with cucumber salad, warm naan, or lime wedges to brighten the coconut curry flavors and add a fresh, cooling contrast. A simple fruit salad or roasted vegetables also works well if you want a fuller plate without overpowering the dish.

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