June 14, 2026 · 25 min

Coconut Milk Chicken Curry with Kale and Basmati Rice

Dinner25 min570 cal / serving

This coconut milk chicken curry is built on simple, bold ingredients: browned chicken breast, tomato paste, curry powder, paprika, chili flakes, and creamy coconut milk.

Kale adds hearty greens to the sauce, while basmati rice makes the perfect base for catching every spoonful.

Ingredients

Tomato Paste1 unit Tomato PasteView ingredient guide
Sour Cream2 tablespoon Sour CreamView ingredient guide
Kale4 ounce KaleView ingredient guide
Curry Powder1 tablespoon Curry PowderView ingredient guide
Paprika1 teaspoon PaprikaView ingredient guide
Coconut Milk1 unit Coconut MilkView ingredient guide
Chili Flakes1 teaspoon Chili FlakesView ingredient guide
Basmati Rice0.5 cup Basmati RiceView ingredient guide
Saltteaspoon (tsp) SaltView ingredient guide
Black Pepperteaspoon (tsp) Black PepperView ingredient guide

Instructions

  1. Cook the basmati rice according to package directions, then keep it covered until ready to serve.
  2. Pat the chopped chicken breast dry and season with salt and black pepper.
  3. Heat a large pan over medium-high heat. Add the chicken and cook, stirring occasionally, until browned on the outside.
  4. Stir in the tomato paste, curry powder, paprika, and chili flakes. Cook briefly, stirring to coat the chicken in the spices and tomato paste.
  5. Pour in the coconut milk and stir until the sauce is smooth and evenly combined.
  6. Simmer the curry until the chicken is cooked through and the sauce has slightly thickened.
  7. Add the kale and cook, stirring, until the pieces are tender and wilted into the curry.
  8. Remove the pan from the heat and stir in the sour cream until incorporated.
  9. Taste and adjust with salt and black pepper as needed.
  10. Fluff the basmati rice, divide it between bowls or plates, and spoon the coconut chicken curry with kale over the top.

Useful Cookware

A few helpful kitchen tools for this recipe, with relevant Amazon picks for each item.

Recipe Tips

Patting the chicken dry before cooking helps it brown instead of steam.

Stir the tomato paste and spices into the chicken before adding coconut milk so the flavors bloom in the pan.

Add the kale near the end so it softens while still keeping some texture.

For less heat, use fewer chili flakes; for more heat, use the full amount.

FAQ

Can I make this curry less spicy?

Yes. Use a smaller amount of chili flakes, then add more at the end only if you want extra heat.

When should the kale be added?

Add the kale after the coconut milk sauce has simmered and the chicken is cooked through, then cook just until the kale is tender.

What should I serve with this chicken curry?

Basmati rice is the intended base for this dish and helps soak up the coconut curry sauce.

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