When you add ginger, limes and coconut to anything, you have the recipe for a great tasting dish. I absolutely love those flavours together and this dish was not a disappointment.
After having my strike from cooking, I seem to have climbed back on the horse and now there is no stopping me! Well, at least for the meantime. Next week it could be back to frozen pizza. For now I am taking the cooking as it comes. Mind you, because of the heat, dishes like this are usually cooked at the crack of dawn. No joke. At the moment, whatever happens in the kitchen, happens at day break. As the day wears on, it just gets hotter and I lose complete enthusiasm for anything chop, peel, sautee, boil and so on. So yesterday, like the days before, I set foot in the kitchen at 7 am to start this dish that we would eat for a 8:30 pm dinner.
The beauty of dishes like these, is that they are actually better hours after they are cooked. So, it benefits from my early morning cooking.
Note: 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 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.
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.
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.
Coconut Curry Chicken & Broccoli
Serves 6 / Prep time: 15 minutes / Marinading time: 1 hour / Cook time: 40 minutes
3 chicken breast, cut into bite size pieces
1 Onion, coarsely chopped
1 Head of broccoli, cut into small florets
1 small piece of fresh root ginger, peeled and finely chopped
4 Garlic cloves, crushed
1 Teaspoon hot chilli 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/240 ml coconut milk
2 Cups/480 ml Greek yoghurt
3 Tablespoons olive oil
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.
Click the downloadable link below to print recipe!
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Hello and thanks for stopping by. I'm Julia and I have a passion for wholesome fresh food. Here you can find what's cooking in my Spanish kitchen, with inspiration from my Newfoundland roots!
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