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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

Ingredients

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
1895kj
451kcal 23%
Fat
19g 26%
Saturates
11g 57%
Sugars
14g 16%
Salt
1g 17%

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

Method

Heat the oil in a frying pan over a medium heat. Add the onion, chilli, garlic and ginger and fry for 5 mins.
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.
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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