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Chicken Broccoli Curry

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PREP TIME
20 min
COOKING TIME
35 min
TOTAL TIME
175 min
SERVINGS
4 servings
Dinner Indian
Chicken 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
  • 1/8 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
  • 1/2 cup chicken broth
  • 1/4 cup thinly sliced green onion
Instructions
1
Combine cumin, coriander, paprika, turmeric, black pepper, salt, and cayenne in a small bowl to create the spice blend.
2
Place chicken breasts on both sides with approximately half of the spice blend, and refrigerate for a period of 2 to 12 hours.
3
Set aside the remaining spice blend until it's required.
4
Cut broccoli into florets from the stems, and then cut the stems into 1/4-inch cubes.
5
Reserve these broccoli pieces until they're needed.
6
Cut the florets into 1-inch pieces and put them aside.
7
Heat butter and olive oil in a deep skillet or saucepan over medium-high heat.
8
Add the chicken breasts to the pan and brown them evenly on both sides, taking about 3 minutes for each side.
9
Transfer the chicken to a plate and let it cool enough to handle, approximately 10 minutes.
10
While the chicken cools down, add garlic to the pan drippings and cook over medium-high heat for 30 seconds.
11
Stir in the remaining spice blend and toast it for another 30 seconds.
12
Pour coconut milk into the pan, followed by ketchup, making sure to scrape up any bits from the bottom of the pan.
13
Bring the mixture to a simmer; reduce heat to medium, and stir in chicken broth. Let it simmer until reduced, approximately 10 minutes.
14
Stir the cubed broccoli stems into the sauce and cook it until almost tender, taking 5 to 7 minutes.
15
Meanwhile, cut the cooled chicken breasts into 1/2-inch strips and then into 1/2-inch cubes.
16
Increase the skillet heat to medium-high, add broccoli florets, and cover.
17
Cook until almost tender, taking 3 to 4 minutes.
18
Add the chicken pieces and cook, stirring constantly, until the chicken is no longer pink in the center and the broccoli is just fully tender, approximately 3 minutes.
19
Taste and adjust seasoning as needed. Serve immediately.