Heat oven to 350°F. Heat oil in large deep ovenproof pot over medium-high heat. Brown meat in 2 batches, about 3 minutes per batch. Return meat to pot. Add curry powder, carrots and onion; cook, 5 minutes. Add coconut milk, chicken broth, water and salt. Bring to a boil. Stir in rice, chickpeas and kale. Cover.
Bake in 350°F oven 25 to 30 minutes, until rice is tender. Let stand, covered, 5 minutes.