Coconut Curry Chicken with Kale over Basmati Rice

Step 1

• In a small pot, combine rice, ¾ cup water, and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve. • 4 SERVINGS: Use 1½ cups water.

Step 2

• While rice cooks, wash and dry produce. • Remove and discard any large stems from kale. • Heat a large drizzle of oil in a large pan over medium-high heat. Add kale and season with salt and pepper. Cook, stirring occasionally, until tender, 5-7 minutes. Turn off heat; transfer to a plate. • TIP: Add a splash of water to help soften kale, if necessary.

Step 3

• While kale cooks, pat chicken* dry with paper towels and season all over with salt and pepper. • Once kale is done, heat a drizzle of oil in same pan over medium-high heat. Add chicken; cook, stirring occasionally, until browned and cooked through, 4-6 minutes. Reduce heat to medium.

Step 4

• Add tomato paste, curry powder, and paprika to pan with chicken. Add a pinch of chili flakes if you like things spicy. • Cook, stirring, until chicken is fully coated and spices are fragrant, 1 minute.

Step 5

• Stir in coconut milk, ¼ cup water, 2 tsp sugar, 1 TBSP butter, and a big pinch of salt. Bring to a simmer, then reduce heat to low. Cook until thickened, 2-3 minutes more. • Add kale and sour cream; stir to combine. Taste and season with salt and pepper. Turn off heat. • 4 SERVINGS: Use 1/3 cup water, 4 tsp sugar, and 2 TBSP butter.

Step 6

• Fluff rice with a fork and season with salt and pepper; divide between bowls. • Top rice with coconut curry chicken and sprinkle with a pinch of chili flakes if desired. Serve.