Description
Creamy, comforting chicken with coconut kale is a one-skillet wonder packed with flavor, warmth, and vibrant textures. A perfect cozy weeknight dinner.
Ingredients
Scale
- 1.5 pounds boneless chicken thighs, cut into chunks
- 4 cups curly kale, roughly chopped
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 1 teaspoon red chili flakes
- 1 (13.5 oz) can coconut milk
- 2 tablespoons soy sauce
- Juice of 1 lime
- 2 tablespoons olive oil
- Salt and black pepper, to taste
Instructions
- Heat a large skillet over medium-high heat and add olive oil.
- Sauté garlic and ginger for 1 minute until fragrant. Add chili flakes.
- Add the chicken pieces and season with salt and pepper. Sear until browned on all sides, about 6–8 minutes.
- Pour in the coconut milk and soy sauce. Stir to combine and bring to a gentle simmer.
- Lower the heat, cover, and cook for 12–15 minutes until the chicken is tender and cooked through.
- Stir in chopped kale and cook for another 3–4 minutes until just wilted.
- Squeeze in lime juice, stir, and remove from heat.
- Serve hot, optionally topped with fresh herbs or chili oil.
Notes
- Use full-fat coconut milk for a richer sauce.
- Don’t overcook the kale to keep its texture vibrant.
- Add a splash of broth if the sauce thickens too much.
- Garnish with cilantro or Thai basil for a fresh finish.
Nutrition
- Serving Size: 1 bowl
- Calories: 425
- Sugar: 2g
- Sodium: 640mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 125mg
Keywords: chicken with coconut kale, coconut chicken skillet, easy kale chicken dinner, creamy coconut chicken, kale coconut milk recipe