This vibrant Coconut Curry Chicken Bowl is a perfect blend of flavor and nutrition, offering a wholesome meal that’s high in protein and rich in fiber.
Loaded with tender chicken, creamy coconut milk, roasted sweet potatoes, and nutrient-packed kale, it delivers plant-based goodness and healthy fats.
Quick to prepare, it’s ideal for everyday meals or effortless meal prep.
Coconut Curry Chicken Bowls
Equipment
- 1 large skillet (10–12 inches)
- 1 large baking sheet
- Aluminum foil (enough to line baking sheet)
- Chef’s Knife
- Cutting board
- Measuring Cups and Spoons
- Mixing spoon or spatula
Ingredients
For the Coconut Curry Chicken:
- 2 lb boneless skinless chicken breasts cubed
- 2 tbsp extra virgin olive oil
- 4 oz red curry paste
- 2 tsp turmeric powder
- 1 tsp curry powder
- 2 13.5 oz cans full-fat coconut milk
For the Roasted Sweet Potatoes & Kale:
- 6 cups sweet potatoes peeled and cubed (about 3 medium)
- 3 tbsp olive oil
- 3 tsp seasoned salt
- 4 cups kale chopped, stems removed
Instructions
- Prepare the Ingredients: Begin by gathering all the ingredients listed above. Rinse and pat dry the chicken breasts before cutting them into uniform bite-sized cubes, about 1-inch pieces, to ensure even cooking. Peel the sweet potatoes and cut them into similar-sized cubes for consistent roasting. Wash the kale thoroughly, pat dry, and chop into bite-sized pieces, removing the tough stems.
- Sear the Chicken for Flavor: Heat a large skillet over medium-high heat. Add 2 tablespoons of extra virgin olive oil and allow it to warm until shimmering. Carefully add the cubed chicken pieces in a single layer, avoiding overcrowding. Sear the chicken for 2–3 minutes on each side until it develops a golden-brown crust. Stir occasionally to prevent sticking, and work in batches if needed. This step locks in flavor and gives the dish a rich base.
- Infuse with Curry Paste and Spices: Once the chicken is evenly browned, lower the heat slightly. Add 4 ounces of red curry paste, 2 teaspoons turmeric powder, and 1 teaspoon curry powder directly to the skillet. Stir the mixture so that each piece of chicken is coated evenly with the aromatic spices. Allow the spices to bloom in the hot oil for 1–2 minutes, stirring constantly to avoid burning and to release maximum flavor.
- Create the Creamy Coconut Curry Sauce: Pour in two cans (13.5 ounces each) of full-fat coconut milk slowly into the skillet while stirring to incorporate the curry paste and spices smoothly. Scrape the bottom of the pan to release any browned bits for extra depth of flavor. Bring the mixture to a gentle simmer over medium heat. Reduce the heat to medium-low and let it cook uncovered for about 15 minutes, stirring occasionally, until the chicken is fully cooked through and tender, and the sauce thickens slightly. Taste and adjust seasoning if necessary.
- Preheat the Oven for Roasting: While the chicken simmers, preheat your oven to 425°F (220°C). Line a large baking sheet with aluminum foil for easy cleanup. This high heat ensures caramelization for the sweet potatoes and kale, enhancing flavor.
- Toss Sweet Potatoes with Oil and Seasoning: Place the cubed sweet potatoes in a large mixing bowl. Drizzle with 3 tablespoons of olive oil and sprinkle 3 teaspoons of seasoned salt evenly over them. Toss well with your hands or a spatula until each piece is coated with oil and seasoning. This step ensures even roasting and a flavorful finish.
- Roast Sweet Potatoes: Spread the sweet potatoes in a single layer on the prepared baking sheet. Place them in the oven and roast for 15 minutes, allowing the edges to begin caramelizing. This pre-roast step sets the stage for perfectly tender yet slightly crisp sweet potatoes.
- Add Kale for Roasting: Remove the baking sheet from the oven after 15 minutes. Scatter the chopped kale evenly over the sweet potatoes and gently toss them together. Return the baking sheet to the oven and roast for an additional 15–20 minutes, stirring halfway through. The kale should become tender while maintaining a slight crispness, and the sweet potatoes should be caramelized.
- Optional Broiling for Extra Crisp: For a deeper roasted flavor and extra crispness, switch your oven to broil during the last 2–3 minutes of cooking. Keep a close eye to prevent burning. Broiling intensifies flavor and adds a delightful texture contrast to the dish.
- Assemble the Coconut Curry Chicken Bowls: Once the chicken curry is ready and the roasted sweet potatoes and kale are perfectly caramelized, it’s time to assemble. Start by layering a generous portion of roasted sweet potatoes and kale at the bottom of each bowl. Spoon the warm coconut curry chicken over the top, ensuring plenty of sauce accompanies the chicken.
- Garnish and Serve: Finish each bowl with your favorite toppings — fresh cilantro leaves, lime wedges, or chopped peanuts for added texture and flavor. Serve immediately while hot, letting diners enjoy the harmony of creamy coconut curry, roasted vegetables, and fragrant herbs.
- Enjoy and Store Leftovers: Savor your creation as a wholesome, nutrient-packed meal. Store any leftovers in airtight containers in the refrigerator for up to 3 days. Reheat gently on the stovetop or microwave to preserve flavor and texture. This dish is excellent for meal prepping and makes a satisfying, healthy lunch or dinner option throughout the week.
Notes
- For best flavor, use full-fat coconut milk for creaminess and richness.
- Adjust the amount of red curry paste to suit your spice preference.
- Cut chicken and sweet potatoes into uniform sizes to ensure even cooking.
- Kale can be swapped with spinach or Swiss chard for variety.
- This recipe is perfect for meal prepping and keeps well in the refrigerator for up to 3 days.
Chef’s Secrets To Enhance Flavor
The secret to this Coconut Curry Chicken Bowl lies in the careful layering of flavors.
Searing the chicken before simmering locks in juices and creates a richer curry base.
Allowing the spices to bloom briefly before adding coconut milk releases their full aroma, transforming the dish.
Roasting the sweet potatoes separately ensures they caramelize evenly, adding natural sweetness that balances the curry’s spiciness.
Using fresh herbs and lime at the end elevates the dish with brightness and freshness.
For even more depth, consider adding a splash of fish sauce or a pinch of brown sugar to the curry sauce before serving.
Serving Suggestions For Perfect Bowls
Serve your Coconut Curry Chicken Bowls warm for the ultimate comfort meal.
These bowls pair beautifully with jasmine rice, cauliflower rice, or quinoa for a wholesome base.
Add toppings such as fresh cilantro, chopped peanuts, or a squeeze of lime for added texture and flavor.
For a crunchier element, consider roasted cashews or crispy shallots.
This dish works equally well as a weeknight dinner or a packed lunch, making it versatile and satisfying for any occasion.
Storage Tips For Long-Lasting Freshness
Store leftovers in airtight containers in the refrigerator for up to 3 days.
Keep the roasted sweet potatoes and kale separate from the curry chicken to preserve texture.
When reheating, warm gently on the stovetop over low heat or in the microwave to avoid curdling the coconut milk.
This recipe freezes well — store in freezer-safe containers for up to 2 months.
Thaw in the refrigerator overnight before reheating.
If the curry thickens after storing, stir in a splash of coconut milk or broth to restore creaminess.
Frequently Asked Questions
1. Can I make this recipe dairy-free and gluten-free?
Yes! This recipe is naturally dairy-free and gluten-free. Just be sure to check your curry paste ingredients, as some brands may contain gluten or additives.
2. Can I use chicken thighs instead of breasts?
Absolutely. Chicken thighs work beautifully in this recipe, offering more flavor and tenderness. Adjust cooking time slightly to ensure they are fully cooked through.
3. Can I prepare this dish in advance?
Yes, this recipe is excellent for meal prep. Store components separately in the fridge, then assemble when ready to serve for the freshest texture and flavor.
4. How can I adjust the spice level?
For milder curry, reduce the amount of red curry paste or substitute with a mild curry paste. For more heat, add a pinch of cayenne pepper or extra curry paste.
5. Can I swap sweet potatoes for another vegetable?
Yes! Butternut squash, carrots, or pumpkin are great alternatives that maintain the dish’s flavor balance while providing similar texture and nutrition.
