Chicken and Broccoli Curry: A savory and satisfying curry combining juicy chicken with tender broccoli in a flavorful, aromatic sauce.
Ingredients List
Spice Mix:
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1 tablespoon ground cumin
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2 teaspoons ground coriander
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2 teaspoons smoked paprika
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1 teaspoon ground turmeric
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1 teaspoon freshly ground black pepper
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2 teaspoons kosher salt
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⅛ teaspoon cayenne pepper
For the Curry Dish:
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1 pound skinless, boneless chicken breasts
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1 pound fresh broccoli
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2 tablespoons unsalted butter
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1 tablespoon olive oil
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2 cloves garlic, crushed
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1 (14 ounce) can full-fat coconut milk
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2 tablespoons ketchup
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½ cup chicken broth
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¼ cup thinly sliced green onion
Instructions
In a small bowl, combine cumin, coriander, paprika, turmeric, black pepper, salt, and cayenne to create the spice blend.
Generously coat the chicken breasts with about half of the spice mix on both sides. Refrigerate for 2 to 12 hours. Set aside the remaining spice blend for later use.
Trim the broccoli by cutting the florets from the stems. Slice the stems into strips, then cube them into 1/4-inch pieces, and set them aside. Cut the florets into 1-inch pieces.
In a deep skillet or saucepan, heat the butter and olive oil over medium-high heat. Add the chicken breasts and brown them well, about 3 minutes per side. Remove the chicken to a plate and let it cool for about 10 minutes before handling.
As the chicken cools, add garlic to the pan drippings. Sauté over medium-high heat for 30 seconds. Stir in the remaining spice mix and toast for another 30 seconds. Pour in the coconut milk and stir in ketchup, scraping up any flavorful bits from the bottom of the pan. Bring the mixture to a simmer, then reduce the heat to medium. Stir in chicken broth and let the sauce reduce for about 10 minutes.
Add the cubed broccoli stems to the sauce and cook for 5 to 7 minutes, or until they are nearly tender.
While the broccoli cooks, cut the chicken breasts into 1/2-inch strips, then cube them into 1/2-inch pieces.
Increase the skillet heat to medium-high and add the broccoli florets. Cover and cook for 3 to 4 minutes, until nearly tender. Add the chicken and stir until the chicken is fully cooked and no longer pink in the center, and the broccoli is tender. Taste and adjust the seasoning if needed. Serve right away, topping with thinly sliced green onions.
Recipe Tips
You can opt for either sweet or smoked paprika in the spice rub, depending on your flavor preference.
If you prefer, you can substitute boneless, skinless chicken thighs for the chicken breasts. If using thighs, add them to the pan with the broccoli stems since they require a bit more time to cook than the breasts.
To save time, you can skip the step of chilling the chicken after applying the spice rub and proceed directly to cooking.
Nutritional Information (per serving)
| 468 | Calories |
| 34g | Fat |
| 16g | Carbs |
| 30g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 468 | |
| % Daily Value * | |
| Total Fat 34g | 44% |
| Saturated Fat 24g | 118% |
| Cholesterol 80mg | 27% |
| Sodium 1301mg | 57% |
| Total Carbohydrate 16g | 6% |
| Dietary Fiber 5g | 19% |
| Total Sugars 4g | |
| Protein 30g | 60% |
| Vitamin C 106mg | 118% |
| Calcium 119mg | 9% |
| Iron 7mg | 37% |
| Potassium 896mg | 19% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Evaluation :
5/5