chicken and chard with curry

I was debating calling this recipe Chicken and Chard with Coconut, Curry and Currants but I felt like that was a bit heavy on the alliteration. Don’t you think? To be honest, I didn’t even notice that all of the main ingredients started with the letter “C” until I sat down to type it up.

rainbow chard

Honestly, the recipe came about because I have been repeatedly making simple sautéed chard with curry powder and currants.

single chard leaf

I just go bananas over greens. [I must be vitamin deficient or something because I literally crave greens.] So anyway, the gist of what I’ve been doing is just sautéing the chard stems and onions in oil, adding in curry powder and currants and then finally wilting the greens. It is so simple but full-flavored. I have been loving it as a simple side-dish all season. So it made sense to share it here.

rainbow chard

But then I realized it seemed like a great opportunity to make a healthy main course. So I added chicken for lean protein and light coconut milk to make a sauce. I served it with steamed brown jasmine rice. I had to restrain myself from pairing it with Couscous or anything else starting with the letter C.

chicken and chard with curry

chicken and chard with curry
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Prep Time: 50 minutes

Total Time: 50 minutes

Yield: 4 servings

Serving Size: 1 1/2 cups each

Calories per serving: 320

Fat per serving: 16 g

Saturated fat per serving: 7.5 g

Carbs per serving: 22 g

Protein per serving: 36 g

Fiber per serving: 6 g

Sugar per serving: 11.5 g

Sodium per serving: 1 g


  • 1 tablespoon plus 1 teaspoon canola oil, divided
  • 1 pound boneless skinless chicken breast, cut into bite-sized cubes
  • ¾ teaspoon salt, divided
  • 1 large bunch rainbow chard, leaves and stems separated and chopped
  • 1 cup chopped onion
  • 1 jalapeno, seeded and minced
  • 2 teaspoons curry powder
  • 1 teaspoon ground coriander
  • ½ teaspoon ground cumin
  • ¼ cup water
  • ¾ cup light coconut milk
  • ¼ cup dried currants
  • 2 tablespoons lime juice or to taste


  1. Heat 1 tablespoon oil in a large non-stick skillet over medium-high heat. Spread chicken out in one layer, sprinkle with ¼ teaspoon salt and cook, stirring occasionally until browned, 4 to 6 minutes. Remove to a plate. Note: the chicken will not be fully cooked at this point and will continue cooking in a later step.
  2. Add the remaining 1 tablespoon oil to the skillet. Add chopped chard stems, onion, jalapeno and the remaining ½ teaspoon salt and cook, stirring often until the vegetables are softened. Sprinkle the curry powder, coriander and cumin over the vegetable mixture. Continue cooking, stirring constantly until the spices are fragrant, 30 to 90 seconds. Add ¼ cup water and the chopped chard leaves, cover and let wilt, 2 to 3 minutes. (The skillet will seem very full at first.)
  3. Increase heat to high, stir in coconut milk, currants, the chicken and any accumulated juice from the plate and bring to a simmer uncovered. Reduce heat to maintain a lively simmer and cook, stirring often until the sauce is thick and the chicken is cooked through and hot, 3 to 5 minutes. Stir in lime juice before serving.


82 mg Cholesterol, 1.2 g Potassium, 0 g Added Sugars