Curry Chicken with Sun-dried Tomatoes and Orzo
June 25, 2026
About this Recipe
You’ve heard me sing the praises of a Japanese curry brick, but I also have a deep affection for S&B Curry Powder, which has a similar flavor profile. I use it in all sorts of ways. I created another recipe from another desperate, last-minute meal that turned out pretty good! And the 3 ingredient base of chicken, curry powder, sun-dried tomato has become a riffable recipe in my house that always has a deep flavor profile and happy eaters.
I like to add a little green into my food and I love kale, so that is what I use here but if you prefer spinach or even some broccoli, feel free to riff. Just keep in mind that bigger vegetables require more cooking time. I have served it with both rice and orzo but I like the texture of the orzo a little better in this dish but if you prefer rice or even slabbing the mixture in between two slices of bread for a chicken sandwich, go for it. Also, you can use the template of chicken, sun-dried tomato and kale and swap out the curry powder for your favorite spice blend.
If you’re looking for more curry powder inspo, try this Beef Curry Lo Mein recipe that I wrote for Today a couple years back.
Serves: 4-6
Prep time: 5-10 minutes
Cook time: 15 minutes
Total time: 25 minutes
Ingredients
- Salt and pepper
- 1 pound chicken thighs or breast, cut into ½ inch pieces
- 2 tablespoons oil
- 2 tablespoons Japanese curry powder (S&B)
- ½ bunch lacinato kale, stemmed, roughly and chopped
- ½ cup sun-dried tomatoes, finely chopped
- Cooked orzo, for serving
Instructions
- Season chicken pieces with salt and pepper. Heat oil in a large skillet over medium-high heat. When it shimmers add the chicken in one layer and cook undisturbed until golden brown on the bottom and halfway cooked, 3 minutes. Season the chicken with the curry powder and stir to combine and continue to cook until the chicken is cooked all the way through, 2 minutes more.
- Add the kale and cook, stirring, until all the greens are wilted, 2 minutes. Add water, a couple tablespoons at a time, to scrape up any residual fond at the bottom of the pan. Stir in the sun-dried tomatoes and cooked until the mixture is well combined and the tomatoes are warmed through, 1 minute. Season with salt and pepper to taste. Serve the mixture with cooked orzo.
