Sweet potato, red bell pepper, and baby kale make this quick curry hearty and colorful. These vegetables make the meat almost secondary; just 12 ounces will go far here. If you can’t find baby kale, you can use spinach or lacinato kale cut into 1-inch pieces. Use the rest of the can of coconut milk from the satay to enrich the sauce in the curry. To cook the quinoa, simmer 1 cup uncooked quinoa in 2 cups water for 14 minutes or until the liquid is absorbed.

This Story Originally Appeared On cookinglight.com

Gallery

Credit: Scott Rounds

Recipe Summary

active:
15 mins
total:
40 mins
Yield:
Serves 4 (serving size: 1 1/4 cups curry and 1/2 cup quinoa)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat the oil in a large Dutch oven over medium-high. Sprinkle chicken with black pepper and salt; cook, turning to brown on all sides, 5 minutes. Place chicken in a bowl (do not wipe out pan).

    Advertisement
  • Add potatoes, onion, and bell pepper to pan; cook, stirring occasionally, 3 minutes. Add garlic; cook 1 minute. Stir in curry paste and kale; cook until kale wilts, about 2 minutes. Stir in coconut milk and stock; bring to a boil. Reduce heat, cover, and cook until potatoes are tender, about 15 minutes. Return chicken to pan; cook 5 minutes.

  • Divide quinoa among 4 shallow bowls. Top evenly with chicken mixture and cilantro leaves.

Nutrition Facts

471 calories; fat 11g; saturated fat 4g; protein 31g; carbohydrates 63g; fiber 10g; sugars 11g; sodium 681mg.
Advertisement