Chicken & Broccoli Curry - Food Wishes

coconut milk

🥗Healthier: almond milk

💰Cheaper: evaporated milk

Almond milk is lower in calories while evaporated milk provides creaminess.

chicken

🥗Healthier: tofu

💰Cheaper: chicken thighs

Tofu is a plant-based protein, while chicken thighs are cheaper than breast.

curry powder

🥗Healthier: homemade curry blend

💰Cheaper: turmeric

Homemade blends can be lower in sodium, and turmeric is a key spice.

lime

🥗Healthier: lemon

💰Cheaper: vinegar

Lemon offers similar acidity, while vinegar is a cost-effective substitute.

Mix ground cumin, ground coriander, paprika, turmeric, freshly ground black pepper, salt, and cayenne pepper to create a spice blend.

Apply half of the spice mixture to the chicken breasts, coating both sides.

Optionally, refrigerate the seasoned chicken for a few hours to absorb flavors.

Cut broccoli florets off the stems and slice the tougher stem parts into semi-uniform strips.

Heat butter in a skillet over medium-high heat and sear the chicken breasts for about 3 minutes per side until halfway cooked.

Remove the chicken from the skillet and let it cool before cutting into half-inch cubes.

In the same skillet, sizzle crushed garlic in butter for about 30 seconds, then stir in the remaining spice mix and toast for another 30 seconds.

Add one can of full-fat coconut milk and a splash of chicken broth to the skillet, stirring to combine.

Simmer the sauce for about 10 minutes, then add the broccoli stems and cook until almost tender, about 5 minutes, checking for doneness.

Add the broccoli tops and cover, cooking for another 3-4 minutes until tender.

Stir in the cubed chicken and cook for 2-3 more minutes until the chicken is cooked through and everything is heated.

Adjust seasoning with salt if necessary and serve over rice.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens