This Coconut Curry Chicken & Broccoli is full of flavour and a great way to explore some exciting flavours. Using fresh ginger, limes, garlic, a few spices and coconut milk, it’s not going to disappoint. Goes great with steamed fluffy Basmati rice and Stove Top Nann Bread.

I am old school when it comes to any curry dishes and always serve them with basmati rice. Usually plain and sometimes saffron.  Yesterday, this was served with plain basmati and that was all it needed.  The flavours in the chicken are enough and didn’t need anything else.  I did put some minted Greek yoghurt on the side as I love it with almost everything. 

Serve it with the Homemade Chapatis or the Stove Top Nann Bread.

Notes About the Coconut Curry Chicken & Broccoli

• If you aren’t used to curry dishes and think of them as hot and spicy, this could be an intro dish to try. It is creamy and not hot at all, just a hint.  So perfect for curry virgins. 
• If you sauce has not thickened add a little bit of a cornflour mixture to the sauce.  Do this by mixing together one tablespoon of cornflour and two tablespoon of water.  Stir until there are no lumps.  Slowly pour into your dish while it is very hot, almost boiling. Stir vigorously for about 30 seconds until it thickens.  It will not take away from the flavour.
• I honestly think this dish is better several hours after it is cooked.  So, that makes for a great make ahead dish for busy days.  The chicken is more tender and the flavours are stronger.  You could even make it the day before, refrigerate it then reheat it the following day. As I am not a fan of microwaves (I don’t own one), I recommend reheating in a pan on the stove top.  Chicken will be far better than putting it in a microwave. 

Here’s Some More Great Chicken Curry Recipes You’ll Love

Print Recipe Pin Recipe

US CustomaryMetric

Coconut Chicken Curry

This Coconut Curry Chicken & Broccoli is full of flavour and a great way to explore some exciting flavours. Using fresh ginger, limes, garlic, a few spices and coconut milk, it's not going to disappoint. Goes great with steamed fluffy Basmati rice and Stove Top Nann Bread.

Prep Time15 minutes mins

Cook Time1 hour hr

Marinade Time40 minutes mins

Total Time1 hour hr 55 minutes mins

Course: Main Course

Cuisine: Indian

Keyword: coconut, curry, ginger

Servings: 6 servings

Calories: 357kcal

Author: Julia Pinney

Ingredients

• 3 chicken breast cut into bite size pieces
• 1 Onion coarsely chopped
• 1 head broccoli cut into small florets
• 1 small piece fresh root ginger peeled and finely chopped
• 4 cloves garlic crushed
• 1 Teaspoon hot chili powder
• Juice of one lime
• Juice of one lemon
• 2 Teaspoons ground turmeric divided
• 1 Teaspoon ground coriander
• 1/2 Teaspoon fennel seeds
• 3-4 Cardamom pods
• Small bunch of fresh coriander roughly chopped
• 1 Cup coconut milk
• 2 Cups Greek yogurt
• 3 Tablespoons olive oil

US Customary – Metric

Instructions

• Place the broccoli in a colander and pour over boiling water. Set aside.
• Put the fennel seeds and cardamom pods in a mortar and pestle and ground them up.
• Make the marinade by adding the ground seeds, ginger, garlic, chilli powder, ground coriander, 1 teaspoon of ground turmeric, lime juice, lemon juice, and 1 tablespoon of the olive oil in a bowl and stir to combine. Add the chicken to the marinade and stir to make sure all the chicken is coated in the marinade. Cover and refrigerate. This can be done a few hours before or even the day before you want to cook it.
• Heat a large shallow pan over high heat and add two tablespoons of olive oil and toss in the onions. Give a good stir and let cook for about 5 minutes or until browned. Now, reduce the heat to medium-low and add 1 teaspoon of the turmeric. Cook for a further few minutes until the onion is quite soft and light brown. Next, turn the heat back up to high and add the the broccoli. Cook for about 5 minutes, stirring occasionally. Add the chicken and stir for a few minutes while browning the chicken. Let cook for about 5 minutes or until all the chicken is browned. Reduce heat to medium-low again and add the coconut milk and the yoghurt. Stir well to combine and it is really creamy. Reduce heat to low, cover and let it continue to cook for a further 10 minutes or until chicken is cooked through and tender. Remove from heat.
• This dish is best if made in advance and then reheated several hours later. Serve with Minted Yoghurt Dip and Basmati rice.

*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.

Nutrition Facts

Coconut Chicken Curry

Amount Per Serving (-1 serving)

Calories 357 Calories from Fat 171

% Daily Value*

Fat 19g29%

Saturated Fat 9g56%

Trans Fat 1g

Cholesterol 76mg25%

Sodium 195mg8%

Potassium 990mg28%

Carbohydrates 14g5%

Fiber 4g17%

Sugar 5g6%

Protein 35g70%

Vitamin A 669IU13%

Vitamin C 95mg115%

Calcium 151mg15%

Iron 3mg17%

* Percent Daily Values are based on a 2000 calorie diet.