This post may contain affiliate links. See my privacy policy for details.
This month’s recipe for Patak’s is the big E. EASY. Holy Dinah, June is a crazy month. The last month of school, fieldtrips, swimming lessons from Monday to Thursday, recitals, this Mama has been running around like a chicken with her head cut off. It didn’t help that Mike went away for the last two weeks of school – lucky bum, to Toronto and Switzerland- leaving me to run amok by myself.
However, he’s home, summer vacation has officially started and we are in quasi-veg mode. As much as we ever really stay still, because we really tend to be a family on the move.
I also have a garden that is EXPLODING. Oh my word.
Lettuce, beets, swiss chard and carrots, oh my!
Yes, oh my. Prepare thyselves for a lot of Swiss chard recipes!
I get tired of eating it in a salad all the time, so I wanted to have a hot swiss chard dish. Thus, my new Curried Chicken With Wilted Swiss Chard recipe was born!
What a delicious and easy way this is to eat your greens!
Happy Cooking everyone!
Love,
Karlynn
Curried Chicken With Wilted Swiss Chard
- Prep Time
- 5 minutes
- Cook Time
- 10 minutes
- Course
- Main Course
- Cuisine
- American
- Servings
- 4
- Calories
- 295
- Author
- Karlynn Johnston
Ingredients
- 3 diced chicken breasts
- 2 tablespoons oil
- 3 tablespoons Pataks Mild Curry Sauce
- 1 can of petite diced tomatoes 540ml
- 6 cups shredded Swiss Chard
Instructions
- In a large saucepan over medium heat, fry the chicken in 2 tbsp of oil until browned and sealed.
- Add in the curry paste and tomatoes; simmer for another 10 minutes.
- Add in the Swiss Chard, cook until wilted.
- Eat over rice or plain.
Nutrition Information
All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.
Made this recipe?
Share a photo of what you made on Instagram or Facebook and tag me @thekitchenmagpie or hashtag it #thekitchenmagpie.
Please rate this recipe in the comments below to help out your fellow cooks!
Learn to cook like the Kitchen Magpie
A Very Prairie Christmas Bakebook
Vintage Baking to Celebrate the Festive Season!
Flapper Pie and a Blue Prairie Sky
A Modern Baker’s Guide to Old-Fashioned Desserts
The Prairie Table
Suppers, Potlucks & Socials: Crowd-Pleasing Recipes to Bring People Together
PIN THIS RECIPE to your CHICKEN RECIPES Boards and Remember to FOLLOW ME ON PINTEREST!
The Kitchen Magpie says
It would! I just happened to have chicken I had to use. It would be amazing with chickpeas!
Barb Overton says
Okay, thank you Karlynn. This would be a really yummy veggie dish!:)
The Kitchen Magpie says
I’d say 3 cups max..the three chicken breast aren’t that much chicken in there…
Barb Overton says
Wondering how much drained chick peas to sub for the chicken. Maybe about 3 cups? Or more, like 2 – 28 oz. cans of chick peas?