Coconut Milk Chicken Curry with Kale and Basmati Rice

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.

Log in to save recipes and build weekly shopping lists.

Ingredients

10 ounce Chopped Chicken BreastView ingredient guideLike ingredientDislike ingredient

1 unit Tomato PasteView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

4 ounce KaleView ingredient guideLike ingredientDislike ingredient

1 tablespoon Curry PowderView ingredient guideLike ingredientDislike ingredient

1 teaspoon PaprikaView ingredient guideLike ingredientDislike ingredient

1 unit Coconut MilkView ingredient guideLike ingredientDislike ingredient

1 teaspoon Chili FlakesView ingredient guideLike ingredientDislike ingredient

0.5 cup Basmati RiceView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

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.

Recipe Tips

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.