Coconut Curried Chicken and Kale

29 April 2014


 April 29, 2014
Category Recipe Corner

Coconut Curried Chicken and Kale

A tasty dish that won't disappoint
Cook Time 20 minutes
Servings 4
Author Tara


  • 1 lb of chicken breasts cut into strips or small pieces
  • 1 cup quinoa rinsed
  • 3 carrots chopped
  • 1 sweet onion chopped
  • 1 head Kale de-stemed, hand shredded
  • 1 yellow pepper chopped or 1 yellow zucchini
  • 2 tbsp olive oil
  • 1 tsp chili flakes
  • 2 tbsp turmeric
  • 1 tsp sea salt
  • 1 can lite coconut milk


  1. In pan, cook chicken pieces fully over medium-high heat for about 5-7 minutes, with a little water to prevent sticking. Set aside.
  2. In a bowl, mix turmeric with 1 can of coconut milk
  3. In a small pot, boil 2 cups of water. Add 1 cup of quinoa and cook for 10 minutes, or until most of the water has been evaporated. Remove from heat and let sit covered for 5 mins.
  4. In a pan add olive oil, carrots, yellow pepper, onion, and spices. Cook over med-high heat for 3-5 minutes until veggies are bright, but not over cooked.
  5. Add coconut turmeric mixture and chicken and kale and allow to cook for 5 more minutes or until quinoa is ready.
  6. Serve a top a bed of quinoa.

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