Coconut Chicken & Kale Stew

with Ginger Rice & Naan

30 MIN

4 Servings

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From the Test Kitchen

This Indian-inspired stew is the perfect meal for colder weather. With delicious, golden-brown chicken thighs served in a rich coconut milk broth, the dish’s complexity is unique—and uniquely satisfying. Traditional spices and kale add bright flavor and earthy beauty to the mix. As a side, we’re cooking jasmine rice with ginger to give it a lightly savory kick. And toasty naan is the perfect finishing stroke for this warming, hearty spread.

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Nutrition

PER SERVING
Calories

650 Cals (est.)

fresh

ingredients

1⅛ lbs Chopped Chicken Thighs
2 Pieces Naan Bread
1½ cups Jasmine Rice
1 13.5-Ounce Can Coconut Milk
3 cloves Garlic
1 bunch Kale
1 Red Onion
1 large bunch Cilantro
1 2-Inch Piece Ginger
1 Tbsp Tomato Paste
¼ cup Ghee
1 Tbsp Chicken Stew Spice Blend (Cumin Seeds, Ground Cardamom, Ground Turmeric, Nigella Seeds, Black Mustard Seeds & Cayenne Powder)

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Prepare the ingredients:

Preheat the oven to 400°F. Wash and dry the fresh produce. Remove the chicken from the refrigerator to bring to room temperature. Peel and thinly slice the garlic and onion. Peel and mince the ginger. Remove and discard the kale stems; roughly chop the leaves. Pick the cilantro leaves off the stems; discard the stems.

2 Make the ginger rice:

In a large pot, melt half the ghee on medium heat until hot. Once melted, add half the ginger; cook, stirring constantly, 30 seconds to 1 minute, or until fragrant. Add the rice; cook, stirring constantly, 30 seconds to 1 minute, or until slightly toasted. Add a big pinch of salt and 3 cups of water; heat to boiling on high. Once boiling, cover and reduce the heat to low. Simmer 11 to 13 minutes, or until the water is absorbed and the rice is tender. Remove from heat and let rest for 5 minutes. Fluff the finished rice with a fork; transfer to a serving dish. Cover with foil and set aside in a warm place.

3 Brown the chicken

While the ginger rice cooks, pat the chicken dry with paper towels and season with salt and pepper. In a large pan, heat 1 tablespoon of oil on medium-high until hot. Add the seasoned chicken and cook, stirring occasionally, 8 to 10 minutes, or until browned on all sides. Transfer to a bowl, leaving any browned bits (or fond) in the pan. Set aside.

4 Start the stew:

While the ginger rice continues to cook, add the remaining ghee to the pan of reserved fond. Heat on medium until melted. Add the garlic, onion and remaining ginger. Cook, stirring occasionally, 2 to 3 minutes, or until softened. Add the tomato paste and spice blend; cook, stirring frequently, 2 to 3 minutes, or until fragrant and slightly toasted.

5 Finish the stew:

Add the kale, browned chicken and 3 cups of water to the pan of vegetables and tomato paste; season with salt and pepper. Heat to boiling on high. Once boiling, reduce the heat to medium and simmer, stirring occasionally, 7 to 9 minutes, or until the kale has wilted and the liquid is slightly reduced in volume. Remove from heat. Add the coconut milk (shaking the can before opening). Stir to thoroughly combine and season with salt and pepper to taste. Transfer to a serving dish and garnish with the cilantro.

6 Toast the naan & serve your dish:

While the stew simmers, carefully place the naan directly onto your oven rack. Toast 4 to 6 minutes, or until slightly crispy and warmed through. Transfer to a clean, dry work surface; cut each piece in half. Serve with the finished stew and ginger rice. Enjoy!