Chicken Kale Curry With Brown Rice Recipe

Name: Chicken Kale Curry With Brown Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups brown rice; 4 cups water; 1 tablespoon butter; 1 lb boneless chicken breast, cut into bite size pieces; 1 cup onion, diced; 2 tablespoons garlic, minced; 1/2 cup chopped carrot; 1 1/2 tablespoons minced ginger; 2 tablespoons curry powder; 1 tablespoon vegetarian chicken soup base; 13 1/2 ounces coconut milk; 2 cups water, divided; 2 tablespoons cornstarch; 6 cups kale, finely sliced

Servings: persons

2 cups brown rice
4 cups water
1 tablespoon butter
1 lb boneless chicken breast, cut into bite size pieces
1 cup onion, diced
2 tablespoons garlic, minced
1/2 cup chopped carrot
1 1/2 tablespoons minced ginger
2 tablespoons curry powder
1 tablespoon vegetarian chicken soup base
13 1/2 ounces coconut milk
2 cups water, divided
2 tablespoons cornstarch
6 cups kale, finely sliced

1
Prepare brown rice on stovetop or in rice cooker.
2
Melt butter in a large skillet over medium to medium high heat.
3
Add garlic onion and chicken and saute for 7 minutes.
4
Add carrots, ginger, curry, soup base, coconut milk and 1.5 cups water (reserving 1/2 cup for use with corn starch). Cover and let simmer for 7-10 minutes.
5
Prepare slurry with remaining half cup water and cornstarch and slowly pour into sauce, mixing well. Let simmer 10 more minutes to thicken.
6
Stir kale into sauce, mixing throughout. Heat through (3-5 minutes), then reduce heat.
7
Serve Chicken Kale Curry sauce over brown rice and ENJOY!

740

kcal

Calories

Fat

106

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 cups brown rice, 4 cups water, 1 tablespoon butter, 1 lb boneless chicken breast, cut into bite size pieces, and more.

Yes, Chicken Kale Curry With Brown Rice falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken Kale Curry With Brown Rice

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions