Chicken, coconut and kale curry recipe

  • Serves 4
  • 15 mins to prepare and 45 mins to cook
  • 451 calories / serving
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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.

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

Add the lentils, curry powder and star anise, then stir well. Pour in the chicken stock and let it bubble for 10 minutes, 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 minutes. Add the broccoli, green beans, baby corn and kale and cook for a further 10 minutes until the chicken is cooked through with no pink meat remaining. Remove the star anise and serve immediately.

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Recipe taken from the SORTED Food recipe collection.

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home and view the full Food safety at home video.

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  • Ingredients

  • For the gravy

  • 1 tbsp groundnut oil
  • 1 onion, diced
  • 1 green chilli, seeded and diced
  • 2 garlic cloves, minced or crushed
  • 15g (1/2oz) fresh ginger, minced or grated
  • 100g (3 1/2oz) dried green lentils, soaking optional
  • 2 tbsp medium curry powder
  • 2 star anise
  • 250ml (8fl oz) chicken stock
  • 250ml (8fl oz) light coconut milk
  • 1 1/2 tbsp lime juice
  • 50g (2oz) sultanas
  • 490g (15 1/2oz) chicken breast, cut into 2.5cm (1in) cubes
  • 200g (7oz) Tenderstem broccoli
  • 100g (3 1/2oz) green beans, trimmed and halved
  • 100g (3 1/2oz) baby corn
  • 2 handfuls chopped kale
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  • Energy 1895kj 451kcal 23%
  • Fat 18.5g 26%
  • Saturates 11.3g 57%
  • Sugars 14.4g 16%
  • Salt 1g 17%

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

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