Are you ready to transform an ordinary weeknight dinner into a culinary adventure that will transport your senses straight to the vibrant streets of India? This Curried Chicken with Wilted Swiss Chard is not just a meal—it's a flavor explosion that combines the rich, creamy warmth of coconut curry with tender chicken and nutritious Swiss chard. In just 35 minutes, you'll create a restaurant-quality dish that will have your family and friends begging for seconds!
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: Indian
Serves: 4 servings
Ingredients
- 1 lb chicken breast, cubed
- 2 cups Swiss chard, chopped
- 1 onion, sliced
- 2 cloves garlic, minced
- 2 tbsp curry powder
- 1 can (14 oz) coconut milk
- Salt and pepper to taste
Instructions
- Prepare all ingredients by cubing the chicken breast into bite-sized pieces, chopping the Swiss chard into ribbons, thinly slicing the onion, and mincing the garlic.
- Season the cubed chicken with salt, pepper, and 1 tablespoon of curry powder, ensuring each piece is evenly coated.
- Heat a large skillet or Dutch oven over medium-high heat and add a tablespoon of oil, allowing it to become hot but not smoking.
- Add the seasoned chicken pieces to the hot skillet, cooking for 4-5 minutes until golden brown and nearly cooked through, turning occasionally to ensure even browning.
- Remove the chicken from the skillet and set aside on a clean plate, keeping it warm.
- In the same skillet, add sliced onions and cook for 2-3 minutes until they become translucent and slightly softened.
- Add minced garlic and remaining curry powder, stirring continuously for about 30 seconds to release their aromatic flavors.
- Pour in the coconut milk, scraping the bottom of the pan to release any browned bits, and bring the mixture to a gentle simmer.
- Return the chicken to the skillet, reducing heat to medium-low, and let it simmer in the coconut curry sauce for 5-7 minutes.
- Add the chopped Swiss chard to the skillet, stirring to incorporate and allowing it to wilt into the sauce for 2-3 minutes.
- Taste the sauce and adjust seasoning with additional salt and pepper if needed.
- Remove from heat and let the dish rest for 2-3 minutes to allow flavors to meld together.
- Serve hot, preferably over steamed rice or with warm naan bread, garnishing with fresh herbs like cilantro if desired.
Tips
- For maximum flavor, marinate the chicken in the curry powder and salt for 15-30 minutes before cooking to allow the spices to penetrate the meat.
- Choose fresh, crisp Swiss chard with bright green leaves for the best texture and nutritional value. Remove the tough stems before chopping.
- Use a heavy-bottomed skillet or Dutch oven to ensure even heat distribution and prevent burning.
- Don't rush the browning of the chicken—those golden-brown edges create incredible depth of flavor.
- If you prefer a spicier dish, add a pinch of red chili flakes or a diced fresh chili when sautéing the onions.
- For a more authentic touch, toast your curry powder in the dry skillet for 30 seconds before adding oil to enhance its aromatic qualities.
- Leftovers can be stored in an airtight container and will often taste even better the next day as the flavors continue to meld.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 8g
Protein: 35g
Fat: 24g
Saturated Fat: 18g
Cholesterol: 95mg
