Curried Chicken Breasts with Chickpeas & Kale - Rachael Ray Every Day

Curried Chicken Breasts with Chickpeas & Kale

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Curried Chicken Breasts with Chickpeas & Kale
  • Cook Time
  • Prep Time
  • 4Servings

Ingredients

  • 4 bone-in, skin-on chicken breasts (6 oz. each)
  • 2 teaspoons curry powder
  • 2 teaspoons olive oil
  • 3 large cloves garlic, finely chopped
  • 2 cans (15 to 15.5 oz. each) chickpeas, rinsed
  • 1 can (13.5 to 14 oz.) light coconut milk
  • 6 ounces chopped fresh kale (about 4 cups)

Preparation

Sprinkle the chicken with 1 tsp. curry powder; season with salt and pepper. In a large skillet with a lid, heat the oil over medium-high. Add the chicken, skin side down, and cook until browned, about 7 minutes. Turn the chicken and cook until browned, about 7 minutes more. Transfer to a plate.

Reduce the heat to medium-low. Add the garlic to the skillet with the chicken drippings and cook, stirring, until fragrant, about 30 seconds. Add the chickpeas, coconut milk and the remaining 1 tsp. curry powder; season with salt. Cook, stirring often, until the chickpeas are heated through, about 3 minutes. Add the kale and cook, tossing constantly, until slightly wilted, about 2 minutes. Add the chicken, skin side up, to the skillet. Cover and cook until the chicken is cooked through, 18 to 20 minutes.

Divide the kale-chickpea mixture among 4 shallow bowls; top with the chicken.