Chicken and Broccoli Curry with Coconut Milk
This Asian-inspired chicken and broccoli curry recipe is delicious, nutritious and makes a wholesome meal in under 30 minutes! The tender chicken pieces and broccoli are coated in this rich, creamy, curry coconut sauce. It's simple, straight-forward one-pan recipe your family will love!
Servings: 4
Calories: 516kcal
Equipment
Ingredients
- 1½ tbsp vegetable or extra virgin olive oil
- 1½ lb chicken breast, cut into 1 inch cubes
- 1/2 tsp salt
- 1 tbsp curry powder
- 1 tsp sweet paprika
- 2 cloves of garlic, minced
- 1 tbsp ginger, minced
- 1 tbsp tomato paste
- 1¾ cups unsweetened coconut milk
- 2 cups broccoli, florets
- 1 tsp lime juice
- 1/2 tsp salt
- parsley, chopped
- 1/4 cup toasted panko or regular breadcrumbs (optional)
- cashews
Instructions
- In a medium bowl, add cubed chicken pieces, salt, curry powder and paprika, coat the chicken with the spices. Set aside.
- Heat oil in a large skillet, over medium heat and add chicken, cook for 5-7 minutes until chicken is cooked through.
- Add garlic and ginger, sauté for a minute. Stir in tomato paste, then add coconut milk, lime juice and broccoli. Bring to a low boil. Then simmer for 5 minutes until broccoli is tender. Taste, add salt as needed.
- Serve with basmati rice or brown rice. Garnish with chopped parsley, toasted breadcrumbs and roasted cashews.
Nutrition
Calories: 516kcal | Carbohydrates: 13g | Protein: 41g | Fat: 35g | Saturated Fat: 24g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.02g | Cholesterol: 109mg | Sodium: 262mg | Potassium: 1158mg | Fiber: 5g | Sugar: 5g | Vitamin A: 657IU | Vitamin C: 48mg | Calcium: 63mg | Iron: 3mg