Ingredients
Equipment
Method
- In a small bowl, combine together curry powder, tumeric, coriander and salt. In a medium bowl, add cut chicken pieces and half of the spice mixture and combine.
- Heat 1 tablespoon oil in a large skillet or cast iron pot over medium heat. Add chicken and cook for about 5-6 minutes until the chicken is cooked through. Transfer to a plate.
- In the same skillet over medium heat, add the remaining oil, sauté onions for 3 minutes until softened, then add garlic and ginger and cook for another minute. Stir in the remaining spice mixture.
- Add mushrooms, and cook for 2 minutes, then add red pepper. Sauté for another minute. Add the coconut cream and mix in the tomato paste and peanut butter into the creamy sauce. Bring to a low boil and allow to cook for another 5 minutes until the cream thickens. Season with salt and black pepper. Add the broccoli and return the cooked chicken into the skillet. Simmer for 2-3 minutes until the broccoli starts to become tender and chicken is heated through.
- Garnish with cilantro or parsley, sprinkle with roasted peanuts. Serve with basmati or jasmine rice.
Nutrition
Notes
Note to storing: This recipe can be stored in the refrigerator for up to 4 days in a container with a sealed lid. It can be placed in the freezer for up to 3 months in a ziplock bag for freezing.