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 minutesmins
Cook Time1 hourhr
Marinade Time40 minutesmins
Total Time1 hourhr55 minutesmins
Course: Main Course
Cuisine: Indian
Keyword: coconut, curry, ginger
Servings: 6servings
Calories: 357kcal
Author: Julia Pinney
Ingredients
3chicken breastcut into bite size pieces
1Onioncoarsely chopped
1headbroccolicut into small florets
1small piece fresh root gingerpeeled and finely chopped
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 357Calories 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.