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.

No additional tips available.

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

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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.

Chicken Kale Curry With Brown Rice

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