Creamy Chicken & Broccoli Coconut Curry

Name: Creamy Chicken & Broccoli Coconut Curry
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Cuisine: Indian, Thai
Ingredients: 1 tsp Black Pepper; 1 lb Broccoli; 0.13 tsp Cayenne Pepper; 1 lb Chicken Breast; 0.5 cup Chicken Broth; 14 oz Coconut Milk; 2 whole Garlic; 0.25 cup Green Onion; 2 tsp Ground Coriander; 1 tbsp Ground Cumin; 1 tsp Ground Turmeric; 2 tbsp Ketchup; 1 tbsp Olive Oil; 2 tsp Salt; 2 tsp Smoked Paprika; 2 tbsp Unsalted Butter

Dinner 🍽️Lunch 🥪 Indian 🇮🇳Thai 🇹🇭 High-Protein 💪Low-Carb Sugar-Free Heart-Healthy ❤️Diabetic-Friendly Gluten-Free Ayurvedic 🧘Halal 🕌

Creamy Chicken & Broccoli Coconut Curry balances warm spices with rich coconut milk for a velvety, gently heated sauce that coats tender chicken and crisp-tender broccoli. A hint of smoked paprika and turmeric adds depth while garlic and green onion keep it bright. Serve it for a cozy weeknight dinner or casual gathering over rice or naan.

Prep20 mins
Cook35 mins
Serves4
DifficultyEasy

1

Combine cumin, coriander, paprika, turmeric, black pepper, salt, and cayenne in a small bowl to make the spice blend.
2

Coat the chicken breasts generously on both sides with about 1/2 of the spice blend and refrigerate for 2 to 12 hours. Keep the remaining spice blend reserved until needed.
3

Cut the broccoli florets from the stems. Slice the stems into strips, then into 1/4-inch cubes, and reserve. Cut the florets into 1-inch pieces and set aside.
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 per side. Transfer to a plate and let cool until easy to handle, about 10 minutes.
5

While the chicken cools, add the garlic to the pan drippings and cook, stirring, over medium-high heat for 30 seconds. Stir in the remaining spice blend and toast for 30 seconds. Pour in the coconut milk and stir in the ketchup, scraping up any bits from the bottom of the pan. Bring to a simmer; reduce the heat to medium, stir in the chicken broth, and let it simmer until reduced, about 10 minutes.
6

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

Meanwhile, cut the chicken breasts into 1/2-inch strips, then into 1/2-inch cubes.
8

Increase the skillet heat to medium-high and add the broccoli florets. Cover and cook until almost tender, 3 to 4 minutes. Add the chicken and cook, stirring, until the 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.