Chicken Kale Curry With Brown Rice
Ready In: 1 hr 10 mins
Serves: 6
Yields: 1 1/2 cups
Ingredients
- 2 cups brown rice
- 4 cups water
- 1 tablespoon butter
- 1 lb boneless chicken breast, cut into bite size pieces
- 1 cup onion, diced
- 2 tablespoons garlic, minced
- 1⁄2 cup chopped carrot
- 1 1⁄2 tablespoons minced ginger
- 2 tablespoons curry powder
- 1 tablespoon vegetarian chicken soup base
- 13 1⁄2 ounces coconut milk
- 2 cups water, divided
- 2 tablespoons cornstarch
- 6 cups kale, finely sliced
Directions
- Prepare brown rice on stovetop or in rice cooker.
- Melt butter in a large skillet over medium to medium high heat.
- Add garlic onion and chicken and saute for 7 minutes.
- Add carrots, ginger, curry, soup base, coconut milk and 1.5 cups water (reserving 1/2 cup for use with corn starch). Cover and let simmer for 7-10 minutes.
- Prepare slurry with remaining half cup water and cornstarch and slowly pour into sauce, mixing well. Let simmer 10 more minutes to thicken.
- Stir kale into sauce, mixing throughout. Heat through (3-5 minutes), then reduce heat.
- Serve Chicken Kale Curry sauce over brown rice and ENJOY!
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