adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Chicken and Broccoli Curry
Chicken and Broccoli Curry
0 Likes
Prep Time:
20 minutes
Cook Time:
35 minutes
Total Time:
175 minutes
"Make a perfect curry dish every time with Chef John's simple and versatile technique using your favorite meat and veggies."
Ingredients:
  • 1 tablespoon ground cumin
  • 2 teaspoons ground coriander
  • 2 teaspoons smoked paprika
  • 1 teaspoon ground turmeric
  • 1 teaspoon freshly ground black pepper
  • 2 teaspoons kosher salt
  • 0.125 teaspoon cayenne pepper
  • 1 pound skinless, boneless chicken breasts
  • 1 pound fresh broccoli
  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 2 cloves garlic, crushed
  • 1 (14 ounce) can full-fat coconut milk
  • 2 tablespoons ketchup
  • 0.5 cup chicken broth
  • 0.25 cup thinly sliced green onion
Instructions:
  • Combine cumin, coriander, paprika, turmeric, black pepper, salt, and cayenne in a small bowl to create the spice blend.
  • Generously coat both sides of the chicken breasts with half of the spice blend, making sure to cover them evenly. Refrigerate the chicken for 2 to 12 hours. Store the remaining spice blend for later use.
  • Separate broccoli florets from stems. Slice stems into strips, then into 1/4-inch cubes, and keep them aside. Cut florets into 1-inch pieces and set aside.
  • In a deep skillet or saucepan over medium-high heat, melt butter with olive oil. Sear chicken breasts until golden brown on each side, approximately 3 minutes per side. Place chicken on a plate and allow to cool for about 10 minutes before handling.
  • Once the chicken has cooled, combine garlic with the pan drippings. Cook and constantly stir over medium-high heat for 30 seconds. Add the rest of the spice blend and toast for another 30 seconds. Pour in the coconut milk and mix in the ketchup, ensuring to scrape up any flavorful bits from the pan. Bring it to a simmer. Lower the heat to medium, incorporate the chicken broth, and allow it to simmer until reduced for approximately 10 minutes.
  • Add the broccoli stems to the sauce and simmer until they are almost tender, for about 5 to 7 minutes.
  • Dice the chicken breasts into 1/2-inch cubes after cutting them into strips.
  • Turn up the heat on the skillet and add broccoli florets. Cover and cook until nearly tender, for about 3 to 4 minutes. Add chicken and cook, stirring, until chicken is no longer pink inside and broccoli is perfectly tender, approximately 3 minutes. Taste, season as needed, and serve right away, garnishing with thinly sliced green onions.

Similar Recipes