Coconut Curry Chicken
- 15m Prep Time
- 30m Cook Time
- 45m Ready In
A fragrant and hearty coconut curry chicken with kale, simmered in a spiced coconut milk broth. This one-pot meal is perfect for a cozy dinner.
Ingredients
- 44.4 ml extra-virgin olive oil
- 1 onion chopped
- 1 red bell pepper stemmed, seeded, and chopped
- 29.6 ml grated fresh ginger
- 14.8 ml curry powder
- 7.39 ml table salt
- 1.23 ml cayenne pepper
- 227 g kale stemmed and chopped
- 680 g boneless, skinless chicken thighs trimmed and cut into 1/2-inch chunks
- 473 ml water
- 1 can coconut milk
- 14.8 ml lime juice
Nutrition (per serving, estimated)
Estimated based off 11 of 12 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 143 mg
- Iron: 4.03 mg
- Magnesium: 101 mg
- Phosphorus: 417 mg
- Potassium: 987 mg
- Zinc: 3.28 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 44.4 ml extra-virgin olive oil
- 29.6 ml grated fresh ginger
- 14.8 ml curry powder
- 7.39 ml table salt
- 1.23 ml cayenne pepper
- 473 ml water
- 1 can coconut milk
- 14.8 ml lime juice
Prepare
- Chop 1 onion
- 1 red bell pepper, stemmed, seeded, and chopped
- 227 g kale, stemmed and chopped
- 680 g boneless, skinless chicken thighs, trimmed and cut into 1/2-inch chunks
Let's Cook
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Step 1.
Heat oil in a Dutch oven over medium-high heat until shimmering.
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Step 2.
Add onion and bell pepper and cook, stirring occasionally, until softened and beginning to brown, 6 to 8 minutes.
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Step 3.
Add ginger, curry powder, salt, and cayenne and cook until fragrant, about 1 minute.
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Step 4.
Stir in kale, chicken, water, and coconut milk and bring to a boil, scraping up any browned bits from the bottom of the pot.
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Step 5.
Reduce the heat to medium-low and simmer until the chicken is cooked through and the kale is tender, about 15 minutes.
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Step 6.
Off heat, stir in lime juice and season with salt and extra cayenne to taste.
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Step 7.
Serve, passing lime wedges separately.