Chicken and Broccoli Curry

Chicken Breast - Meat and Poultry

There are a handful of basic, fundamental recipes that anyone who really wants to learn how to cook has to master. It's learning to make dishes like this chicken and broccoli curry that allows you to go from someone who knows how to follow a recipe, to someone who actually creates recipes. The same basic technique is going to work no matter what meats, vegetables, and spices you use. Serve over rice, noodles, or even French fries for a curry version of poutine.

Brief

Prep 20 mins

Cook: 35 mins

Additional: 2hrs

Total: 2hrs55 mins

Servings: 4

Yield: 4 servings

Chicken and Broccoli Curry

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

⅛ 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

½ cup chicken broth

¼ cup thinly sliced green onion

Meat and Poultry

Directions

Step 1

Mix cumin coriander paprika turmeric black pepper salt and cayenne together in a small bowl for the spice blend.

Step 2

Coat chicken breasts generously on both sides with about 1/2 of the spice blend and refrigerate 2 to 12 hours. Reserve remaining spice blend until needed.

Step 3

Cut broccoli florets off the stems. Slice the stems into strips and then into 1/4-inch cubes and reserve. Cut the florets into 1-inch pieces and set aside.

Step 4

Heat butter and olive oil in a deep skillet or saucepan over medium-high heat. Add the chicken breasts and brown well about 3 minutes on each side. Transfer onto a plate and let cool enough to handle about 10 minutes.

Step 5

While chicken cools add garlic to the pan drippings. Cook and stir over medium-high heat for 30 seconds. Stir in the remaining spice blend and toast for 30 seconds. Pour in coconut milk and stir in ketchup making sure to scrape up any bits from the bottom of the pan. Bring to a simmer; reduce heat to medium stir in chicken broth and let simmer until reduced about 10 minutes.

Step 6

Stir cubed broccoli stems into the sauce and cook until almost tender 5 to 7 minutes.

Step 7

Meanwhile cut chicken breasts into 1/2-inch strips and then into 1/2-inch cubes.

Step 8

Increase skillet heat to medium-high and add broccoli florets. Cover and cook until almost tender 3 to 4 minutes. Add chicken and cook stirring until chicken is no longer pink in the center and the broccoli is just fully tender about 3 minutes. Taste and adjust seasoning. Serve immediately. Top with thinly sliced green onions.

Nutritional Information

Chicken and Broccoli Curry

Servings Per Recipe:4

Calories: 467.8

% Daily Value *

Protein: 29.9g 60%

Carbohydrates: 15.8g 5%

Dietary Fiber: 5.4g 22%

Sugars: 4g

Fat: 34g 52%

Saturated Fat: 23.5g 118%

Cholesterol: 80.4mg 27%

Vitamin A Iu: 1716.5IU 34%

Niacin Equivalents: 17.8mg 137%

Vitamin B6: 0.8mg 47%

Vitamin C: 106.2mg 177%

Folate: 95mcg 24%

Calcium: 119.4mg 12%

Iron: 6.7mg 37%

Magnesium: 103.7mg 37%

Potassium: 895.7mg 25%

Sodium: 1301mg 52%

Thiamin: 0.2mg 18%

Calories From Fat: 306.2

*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.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.