Can I substitute spinach for kale?

Absolutely! Spinach wilts faster, so just cut back on the simmer time by a few minutes.

It can be! Just make sure your soy sauce is gluten-free or swap it for tamari.

What rice works best?

Jasmine rice is our go-to, but brown rice or even cauliflower rice works if you're watching carbs.

Can I freeze Chicken with Coconut Kale?

Technically yes, but the kale texture changes a bit. I recommend enjoying it fresh or within a few days from the fridge.

Chicken with Coconut Kale - Chicken magic recipes

Description

Creamy, comforting, and full of bold flavor, this Chicken with Coconut Kale is a quick one-pan dinner made with juicy chicken, kale, and a rich coconut curry sauce. Perfect for busy weeknights or when you’re craving something cozy and satisfying.

Ingredients

Scale

Chicken:

1 lb. boneless, skinless chicken breasts, cut or pounded into thin pieces
2–3 tablespoons all-purpose chicken seasoning (like McCormick Rotisserie Chicken Seasoning)
1 1/2 tablespoons avocado oil, divided

Coconut Kale:

1 shallot, thinly sliced
2–3 cups curly kale, finely shredded (about 3–4 stalks, stems removed)
1 tablespoon yellow curry paste (or red/green as a substitute)
1 can (13.5 oz) full-fat coconut milk
1 tablespoon soy sauce
1 tablespoon brown sugar

Optional for Serving:

Steamed rice
Chili crisp or chopped fresh cilantro

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Instructions

Season & Sear the Chicken:
Rub chicken pieces with seasoning. Heat 1 tbsp avocado oil in a large nonstick skillet over medium-high heat. Add chicken and sear for 2–3 minutes per side, until golden and cooked through. Remove from pan and set aside.
Start the Coconut Kale Base:
If needed, wipe out the pan. Add remaining 1/2 tbsp avocado oil. Sauté shallots, kale, and curry paste for about 5 minutes, until soft and fragrant.
Simmer with Sauce:
Pour in coconut milk, soy sauce, and brown sugar. Stir and let simmer for 5–10 minutes to thicken.
Combine & Serve:
Return chicken to the pan and spoon sauce over it. Let everything bubble gently for a minute. Garnish with cilantro or chili crisp and serve over rice.

Notes

Sub spinach for kale if needed, but reduce simmer time slightly.
For more heat, add chili flakes or sambal oelek with the curry paste.
Leftovers store well in the fridge for up to 3 days.

Prep Time: 10 mins
Cook Time: 20 mins
Category: Main course
Method: One-Pan Sauté
Cuisine: Asian-inspired

Nutrition

Serving Size: 1 serving
Calories: 420 kcal
Sugar: 4 g
Sodium: 580 mg
Fat: 28 g
Saturated Fat: 16 g
Unsaturated Fat: 11 g
Trans Fat: 0 g
Carbohydrates: 10 g
Fiber: 2 g
Protein: 30 g
Cholesterol: 85 mg