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Chicken, coconut and kale curry recipe

Chicken, coconut and kale curry recipe

17 ratings

This easy curry recipe pairs fiery green chilli with refreshing coconut, zesty lime and crunchy kale for a delicious chicken dish that's perfect for a midweek dinner. See method

  • Serves 4
  • 15 mins to prepare and 45 mins to cook
  • 451 calories / serving
  • Dairy-free


  • 1 tbsp groundnut oil
  • 1 onion, diced
  • 1 green chilli, seeded and diced
  • 2 garlic cloves, minced or crushed
  • 15g fresh ginger, minced or grated
  • 100g dried green lentils, soaking optional
  • 2 tbsp medium curry powder
  • 2 star anise
  • 250ml chicken stock
  • 250ml coconut milk
  • 1½ tbsp lime juice
  • 50g sultanas
  • 490g chicken breast, cut into 2.5cm cubes
  • 200g Tenderstem broccoli
  • 100g green beans, trimmed and halved
  • 100g baby corn
  • 2 handfuls chopped kale
If you don't have any limes, try a lemon instead

Each serving contains

  • Energy

  • Fat

    19g 26%
  • Saturates

    11g 57%
  • Sugars

    14g 16%
  • Salt

    1g 17%

of the reference intake
Carbohydrate 30.6g Protein 42g Fibre 3.9g


  1. Heat the oil in a frying pan over a medium heat. Add the onion, chilli, garlic and ginger and fry for 5 mins.
  2. Add the lentils, curry powder and star anise, then stir well. Pour in the chicken stock and let it bubble for 10 mins, or until reduced by half.
  3. Stir in the coconut milk, lime juice and sultanas, then add the chicken pieces and simmer the curry for 15 mins. Add the broccoli, green beans, baby corn and kale and cook for a further 10 mins until the chicken is cooked through with no pink meat remaining. Remove the star anise and serve immediately.

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