Chicken and Swiss Chard Curry
Friends, I’m here to tell you today this Chicken and Swiss Chard Curry is a One-Pot-Wonder! It’s a super flavorful and healthy all-in-one dinner that just also happens to be gluten free, dairy free and paleo friendly.
I originally shared this recipe on October 3, 2011. I have updated the images and some of the text today.
Table of contents
Why We Love This Chicken and Swiss Chard 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.
Honestly, the recipe came about because I have been repeatedly making simple sautéed chard with curry powder and currants.
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.
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 quinoa. I had to restrain myself from pairing it with Couscous or anything else starting with the letter C. Though that would be delish too!
One of my friends gave us a lovely bunch of greens. I decided to have a search for a recipe and came across this. So delicious and simple to make. Will be added to our “must eat again list”
Catherine
More Swiss Chard Recipes
Tips For Making This Chicken With Chard and Curry
- Coconut Milk- I reccomend buying “light” coconut milk. It still adds creamy coconut flavor, for far fewer calories than full fat coconut milk. Some common brands are Thai Kitchen and Native Forest. Shake the can before you open it, as the creamy fat rises to the top. Shaking it will help disperse it again. This recipe calls for 3/4 cup light coconut milk so you will have some left-over. But good news, you can store left-over in freezer.
- Curry Powder– There are many many types of curry power out there. And they are all wonderful! This recipe is intended to be made with Indian style curry powder. In the regular spice section of the supermarket, you’ll likely only find two or three different types of Indian style curry: Garam Masala, Madras and Curry Powder. But if you are interested there are a lot of really interesting specialty curries. I used British Curry by Teeny Tiny Spice Company in this most recent batch. If you like a bit of heat, go for Madras or Hot Curry. I like to buy my spices in small amounts in the bulk section of the health food stoer so they are fresher.
- To Prep and Cut the Swiss Chard– You can use rainbow, white or red Swiss chard in this recipe. Cut the stems off and chop them into small pieces (the same size as the onion is good in this recipe.) The stems are delciious but need to cook longer than the leaves. Set them aside. Then chop the leaves into pieces, 1 to 2 inches is good. Then wash the chopped leaves as you would lettuce. Spin dry. I wash the stems after they are cut in a strainer in a bowl of cold water. The grit will fall to the bottom of the bowl. Lift the stems out. Here are more detailed step-by-step instructions with photos for how to cut and clean Swiss chard.
More Curry Recipes To Try
At Healthy Seasonal Recipes, we specialize in cooking with fresh veggies and creating weeknight meals. Sign up HERE to get more produce-forward dinner ideas for FREE! If you make this recipe, please come back and leave a star rating and review. I would love to hear what you thought! Happy Cooking! ~Katie
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Chicken and Swiss Chard Curry
- Total Time: 35 minutes
- Yield: 4 servings 1x
Description
This Chicken and Swiss Chard Coconut Curry is a One-Pot-Wonder! It’s a super flavorful and healthy all-in-one dinner that just also happens to be gluten free, dairy free and paleo friendly.
Ingredients
- 1 tablespoon plus 1 teaspoon avocado oil or organic canola oil, divided
- 1 pound boneless skinless chicken breast, cut into bite-sized cubes
- 3/4 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
- 1/2 teaspoon ground cumin
- 1/4 cup water
- 3/4 cup light coconut milk
- 1/4 cup dried currants
- 2 tablespoons lime juice or to taste
Instructions
- 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.
- 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.)
- 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.
Notes
Vitamin A 103%, Vitamin C 55%, Iron 15 %
- Prep Time: 35 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stove Top
- Cuisine: American
Nutrition
- Serving Size: 1 1/2 cups each
- Calories: 243
- Sugar: 9 g
- Sodium: 735 g
- Fat: 9 g
- Saturated Fat: 2 g
- Carbohydrates: 17 g
- Fiber: 3 g
- Protein: 28 g
This is a fantastic recipe, just delicious! And very quick to prepare. I did add minced fresh ginger, and some garlic, and was generous with the other spices to up the flavor intensity.
I have made at least 10 of Katie’s recipes since subscribing and they have all been excellent. Many were used for company at holiday meals and I often pass the recipes along to friends and family. Thank you for the fresh and creative weekly recipes! The chicken curry with swiss chard is on the menu for this week.
Thank you so much Jean!
I needed a fast meal. Grabbed a Cosco canned chicken from the pantry and fresh picked garden chard to make this recipe. I decided to add about a half cup of roasted tomatoes sauce I made yesterday from my fridge too. With rice/ quinoa mix it was delicious. Oh, I added a small squash fast cooked in the microwave which was a lovely addition. My husband enjoyed it as did I!
Definitely a keeper recipe.
I love chard and always have an abundance in the summer. I feel lucky to have found this fairly easy recipe! I substituted fresh chicken tenders instead of breasts (they’re so much more tender!), 1/4+ tsp chili flakes for the jalapeño and some lovely, tart unsweetened dried goldenberries for the currants. I won’t change a thing next time I make this. Thank you, chef!
One of my friends gave us a lovely bunch of greens. I decided to have a search for a recipe and came across this. So delicious and simple to make. Will be added to our “must eat again list”
How lucky! I am glad you came across this recipe and enjoyed it so much. Thank you!
I did this with bone-in skin-on roasted chicken thighs on the side, seasoned with garam masala and salt. Next time I would skip the 1/4 cup water, as my chard had plenty of moisture from being washed. I upped the salt a tad, as I didn’t put in the seasoned chicken. I doubled the jalapeño, as my spouse likes a good kick of spice. Madras curry powder and chopped giant raisins, as I ran out of currants. Very nice balance of flavors! I just served it with rice.
What a delicious meal Kathy! Sounds so good. We love crispy skin chicken thighs, particularly at this time of year when it is cooler in the evening.
Any good substitutes for coconut milk? Coconut is the one food on earth that I dislike, unfortunately.
Loved, loved, loved this! Used Madras curry ( I recommend) and used 2/3 cup of dried cranberries. Put it all on top of cous-cous. Absolutely delicious.
This was yummy and healthy. I tweaked a tiny bit. I had to substitute plain old raisins for currants and they worked great but I think the tartness of the currants would have made it even better. I’ll make sure I have them next time. Also, I ended up adding more of the 3 spices at the end because I like just a little more flavor. I didn’t measure, I just did it to taste so I would suggest making it as listed because you can adjust to your taste at the end. I have tons of Swiss and rainbow chard right now and this is the second recipe I have made from this site today and ( I did the Chard Egg Bake for Breakfast) and I am really impressed.
Hi Andrea. Thanks so much for coming back to rate and review the recipe! That’s so helpful! I am glad you liked it and the Chard and Egg Bake as well. Welcome, and I am glad you found my site.
This recipe was great to use the rainbow chard I had from the garden. Quick and easy! Used raisins bc that’s what I had and some habanero instead. Great! Thank you!!!
I’m so happy to hear you liked it. Thank you so much!
Looking for recipes to incorporate vegetable from my CSA. Made this last night – delicious.
Had only raisins , substituted for currents. Used 1 tsp of Garam Masala instead of the spices. Delicious! Thank you
I love that! I am sure Garam Masala would be terrific with this combo! Yum!
It was delicious and so easy. I forgot to add the lime at the end but it was still tasty. Glad I had all the ingredients on hand.
I am so glad that you liked it! Thanks Ann!