Difficulty:  Medium

Ready in: 35 minutes


Nutritional facts (est. per serving):

669 kCal

33g fat

20g carb

72g protein

5g dietary fiber


Tools you will need:

Small saucepan

Medium bowl

Medium pan


This Box Includes:

Chicken Breast

Jasmine Rice

Coconut Milk


Curry Powder

Tomato Sauce

Chili Sauce

Garlic Clove

Olive Oil*

Salt and Pepper  to Taste*


Cooking Instructions:

  1. Wash and dry the fresh produce. Peel and roughly chop the garlic. Remove and discard the stems of the kale; roughly chop the leaves.
  2. In a small saucepan, combine the rice, chopped garlic, a big pinch of salt, and 1 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat, fluff the cooked rice with a fork. Cover to keep warm.
  3. While the rice cooks, pat the chicken dry with paper towels; place in a medium bowl. Season with salt, pepper, and the curry powder. Stir to coat. In a medium pan, heat 2 tsp of olive oil on medium-high until hot. Add the seasoned chicken in an even layer and cook, without stirring, 2 to 3 minutes, or until lightly browned. Continue to cook, stirring occasionally, 2 to 3 minutes, or until browned and cooked through. Leaving any browned bits or fond  in the pan, transfer to a plate.
  4. While the rice continues to cook, add the chopped kale to the pan of reserved fond; season with salt and pepper, If the pan seems dry, add a drizzle of olive oil. Cook on medium-high, stirring occasionally, 1 to 2 minutes, or until slightly wilted. Add the coconut milk, shaking the can before opening and cook, stirring occasionally and scraping up any fond, 6 to 8 minutes, or until the kale is wilted and the liquid is slightly reduced in volume.
  5. In a small bowl combine the tomato sauce and chili sauce. Add the tomato chili sauce and cooked chicken to the pan, season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until combined and heated through. Turn off the heat, season with salt and pepper to taste. Serve the cooked chicken and sauce with the cooked rice. Enjoy!


Spiced Tomato Coconut Kale-Chicken with Garlic Rice

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