Warm Kale and Curried Chicken Salad with Toasted Coconut and Dried Cherries

Kale and curried chicken salad. [Photographs: Yasmin Fahr]

Coconut flakes and dried cherries add sweetness and texture to this warm kale salad. Mixed with shredded curried chicken, it makes for an easy weeknight meal.

Why this recipe works:

  • The braising liquid from the pot softens and wilts the kale, making an impromptu dressing.
  • Searing the chicken first adds flavor to the dressing as we scrape up the little brown bits.
  • The sweet coconut and tart cherries balance out the spicy flavor in the dish.

Warm Kale and Curried Chicken Salad with Toasted Coconut and Dried Cherries

The recipe box is closed. Read about why and how to export your data »

About This Recipe

Yield:Serves 4
Active time:30 minutes
Total time:30 minutes
This recipe appears in: One-Pot Wonders: Warm Kale and Curried Chicken Salad With Toasted Coconut and Dried Cherries

Ingredients

  • 1 1/4 pounds boneless skinless chicken thighs
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons extra-virgin olive oil
  • 1 medium shallot, thinly sliced
  • 1 teaspoon red pepper flakes
  • 1/2 tablespoon ground cumin
  • 1 tablespoon curry powder
  • 1 cup homemade chicken stock or low-sodium chicken broth
  • 1 bunch curly kale, stalks discarded and leaves cut into 2-inch ribbons
  • 1/2 cup dried bing cherries or golden raisins
  • 1/2 cup coconut flakes
  • 2 tablespoons fresh juice from 2 limes

Procedures

  1. 1

    Season chicken with salt and pepper. Heat oil in a Dutch oven or 12-inch skillet over medium-high heat until lightly smoking. Add chicken and cook until browned on both sides, about 6 minutes total. Transfer chicken to a plate.

  2. 2

    In the same pot over medium heat, add shallot and cook, stirring frequently, until softened, about 2 minutes. Stir in red pepper flakes, cumin, and curry powder and cook until fragrant, about 30 seconds. Add broth and nestle chicken back into the pot. Adjust heat to maintain a gentle simmer and cook until the chicken is cooked through, about 5 minutes; season with salt and pepper. Using a slotted spoon, transfer chicken to a clean plate. Allow cooking liquid to reduce slightly, about 5 minutes.

  3. 3

    Meanwhile, using two forks, shred chicken. Return chicken to pot and stir to combine with cooking liquid. Cook until chicken is warmed through, then remove from the heat.

  4. 4

    Place kale in a heatproof serving bowl and pour chicken and its cooking liquid on top, tossing to combine. Stir in coconut, cherries, and lime juice, season with salt and pepper, and serve.

Comments can take up to a minute to appear - please be patient!

Previewing your comment: