Meati Chick'n over Madras Coconut Curry Kale

Sep 14, 2020

Meati Chick'n over Madras Coconut Curry Kale

Warm up with a bowl of hearty Meati Chick'n over
creamy coconut Madras curry kale with a slight spicy kick!

Check out some Pro Cooking Tips for steps with an asterisk at the bottom of the page.

Servings: 4
Prep time: 20 min
Cook time: 15 min

Meati Chick’n

  1. Lightly season each side of Meati Chick’n with your favorite seasoning. Use seasonings sparingly as Meati Chick’n enhances flavors. 
  2. Heat pan to medium-low and add 1 TBS oil (high temp oils like Avocado, Sunflower, etc. are preferred). 
  3. *Once oil is hot, add Meati Chick’n and sear 5-6 min per side. Cook time may vary depending on equipment. If Meati Chick’n soaks up all oil in first 3 min, add additional oil to pan between flipping. Meati Chick’n will be lightly browned on the outside when cooked.  Always cook to an internal temperature of 165°F. 
  4. Remove Meati Chick’n from the pan and let it rest for 1-2 minutes. 
  5. **Slice your Meati Chick’n with a sharp knife. Hold the Meati Chick’n in place with your hand or fork and slice like you would steak. 

          Madras Curry Kale

          1. Warm a wok or a large, deep-sided skillet over medium heat. Once it’s hot, add the coconut oil. Cook the onion, gingerand garlic with a pinch of salt for about 5 minutes, stirring often.  
          2. Then add the curry powder and cook to active spices, stirring often, for 1 minute. 
          3. Pour the coconut milk into the pan, along with ½ cup water and 1 ½ teaspoons sugar. Bring the mixture to a simmer. Add the kale and cook 3-5 minutes stirring often 
          4. Reduce heat as necessary to maintain a gentle simmer and cook until the greens are tender and cooked through, about 5 to 10 minutes. 
          5. To serve, divide greens onto 4 plates and drizzle with remaining coconut curry. Finish with coconut flakes, cilantro, Fresno chili slices and a squeeze of fresh lime.   

                                     Pro Cooking Tips

                                    *Once oil is hot, for safety, angle the pan so that the hot oil is pooled to the side, then place Meati Chick’n in the pan and return to burner. Sear 2-3 minutes, gently pressing Meati into the pan so it has good contact with the pan. Once Meati is caramelized on one side (caramelization makes the Chick’n taste even better!) angle the pan again before flipping Meati. Sear 2-3 minutes on the other side, again gently pressing Meati into the pan so it has good contact with the pan. 

                                    **Slice your Meati Chick'n into thin pieces with a sharp knife. The trick is to slice with a sawing motion with light pressure and let the knife do the work! 




                                    • 4 Meati Chick’n breasts
                                    • 1 TBS coconut oil 
                                    • 1 medium yellow onion, minced 
                                    • 1 TBS minced fresh ginger  
                                    • 2 cloves garlic, minced
                                    • 1 can (14 ounces) full-fat coconut milk  
                                    • ½ cup water 
                                    • 1 ½ tsp coconut sugar or turbinado (raw) sugar or brown sugar 
                                    • 1 tsp sea salt  
                                    • 2 tsp Madras curry powder 
                                    • 2 bunches curly kale- stemmed, washed and roughly chopped 
                                    • 2 bunches lacinato kale - stemmed, washed and roughly chopped 
                                    • 1 TBS fresh cilantro, chopped 
                                    • 1 Fresno chili, sliced very thin 
                                    • ½ lime
                                    • ½ cup unsweetened, toasted coconut flakes

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