Delicious and Easy Chicken and Broccoli Curry: A Weeknight Winner!

Are you looking for a flavorful and healthy weeknight meal that’s easy to prepare? Look no further than this delicious chicken and broccoli curry! It’s packed with protein, nutrients, and vibrant flavors that will tantalize your taste buds. This recipe is customizable, so you can adjust the spice level and ingredients to your liking. Whether you’re a curry enthusiast or new to the world of Indian-inspired cuisine, this recipe is sure to become a family favorite.

Why You’ll Love This Chicken and Broccoli Curry

* **Quick and Easy:** This recipe comes together in about 30-40 minutes, making it perfect for busy weeknights.
* **Healthy and Nutritious:** Chicken and broccoli are both excellent sources of protein and vitamins, making this a well-balanced meal.
* **Customizable:** Easily adjust the spice level and add your favorite vegetables to create your perfect curry.
* **Flavorful and Delicious:** The combination of aromatic spices, creamy coconut milk, and tender chicken and broccoli creates a truly unforgettable flavor experience.
* **Versatile:** Serve it with rice, naan bread, or even quinoa for a complete and satisfying meal.

Ingredients You’ll Need

* **Chicken:** 1.5 pounds boneless, skinless chicken breasts or thighs, cut into bite-sized pieces. Chicken thighs will provide more flavor and stay moist during cooking, but breasts are a leaner option.
* **Broccoli:** 1 large head of broccoli, cut into florets. You can also use frozen broccoli florets, just make sure to thaw them before cooking.
* **Onion:** 1 medium yellow onion, chopped. Yellow onions provide a good balance of sweetness and savory flavor.
* **Garlic:** 4 cloves garlic, minced. Fresh garlic is essential for adding depth of flavor to the curry.
* **Ginger:** 1 tablespoon ginger, minced. Fresh ginger adds a warm, spicy, and slightly citrusy note.
* **Curry Powder:** 2 tablespoons curry powder. Use your favorite curry powder blend. Some blends are spicier than others, so adjust the amount to your preference.
* **Turmeric Powder:** 1 teaspoon turmeric powder. Turmeric adds a vibrant yellow color and earthy flavor, and it’s also known for its anti-inflammatory properties.
* **Cumin Powder:** 1 teaspoon cumin powder. Cumin adds a warm, earthy flavor to the curry.
* **Coriander Powder:** 1 teaspoon coriander powder. Coriander adds a citrusy and slightly sweet flavor.
* **Cayenne Pepper (Optional):** 1/4 teaspoon cayenne pepper, or more to taste. If you like a spicier curry, add a pinch of cayenne pepper.
* **Coconut Milk:** 1 can (13.5 ounces) full-fat coconut milk. Full-fat coconut milk adds richness and creaminess to the curry. You can use light coconut milk for a lower-fat option, but the curry won’t be as creamy.
* **Chicken Broth:** 1/2 cup chicken broth. Chicken broth adds moisture and flavor to the curry.
* **Lime Juice:** 1 tablespoon lime juice. Lime juice adds brightness and acidity to balance the flavors of the curry.
* **Olive Oil or Coconut Oil:** 2 tablespoons olive oil or coconut oil. Use olive oil for a neutral flavor or coconut oil for a slightly sweeter flavor.
* **Salt and Pepper:** To taste.
* **Fresh Cilantro (Optional):** For garnish.

Equipment You’ll Need

* Large skillet or Dutch oven
* Cutting board
* Knife
* Measuring cups and spoons

Step-by-Step Instructions

**1. Prepare the Ingredients:**

* Cut the chicken into bite-sized pieces. This helps the chicken cook evenly and quickly.
* Chop the onion and mince the garlic and ginger. Mincing ensures that the garlic and ginger release their full flavor into the curry.
* Cut the broccoli into florets. Make sure the florets are roughly the same size so they cook evenly.

**2. Sauté the Aromatics:**

* Heat the olive oil or coconut oil in a large skillet or Dutch oven over medium heat.
* Add the chopped onion and cook until softened, about 5 minutes. Cooking the onion until softened will bring out its sweetness.
* Add the minced garlic and ginger and cook for another minute, until fragrant. Be careful not to burn the garlic, as it can become bitter.

**3. Add the Spices:**

* Stir in the curry powder, turmeric powder, cumin powder, coriander powder, and cayenne pepper (if using). Cooking the spices in the oil helps to release their aromas and flavors.
* Cook for 1 minute, stirring constantly, until fragrant.

**4. Cook the Chicken:**

* Add the chicken to the skillet and cook until browned on all sides. Browning the chicken adds flavor and helps to seal in the juices.

**5. Add the Liquids and Broccoli:**

* Pour in the coconut milk and chicken broth. Stir to combine.
* Add the broccoli florets.
* Bring the mixture to a simmer.

**6. Simmer and Cook:**

* Reduce the heat to low, cover the skillet, and simmer for 15-20 minutes, or until the chicken is cooked through and the broccoli is tender. The cooking time may vary depending on the size of the chicken pieces and broccoli florets.
* Stir occasionally to prevent sticking.

**7. Finish and Serve:**

* Stir in the lime juice.
* Season with salt and pepper to taste.
* Garnish with fresh cilantro (optional).
* Serve hot with rice, naan bread, or quinoa.

Tips for the Best Chicken and Broccoli Curry

* **Use High-Quality Ingredients:** The better the quality of your ingredients, the better the flavor of your curry will be. Use fresh spices whenever possible.
* **Don’t Overcook the Broccoli:** Overcooked broccoli can become mushy and lose its flavor. Cook the broccoli until it’s tender-crisp.
* **Adjust the Spice Level to Your Preference:** If you prefer a milder curry, reduce the amount of curry powder and cayenne pepper. If you like a spicier curry, add more cayenne pepper or a pinch of chili flakes.
* **Use Full-Fat Coconut Milk for the Best Flavor:** Full-fat coconut milk adds richness and creaminess to the curry. You can use light coconut milk for a lower-fat option, but the curry won’t be as flavorful.
* **Let the Curry Simmer for a Deeper Flavor:** Simmering the curry for a longer period of time allows the flavors to meld together and deepen.
* **Add Other Vegetables:** Feel free to add other vegetables to the curry, such as bell peppers, carrots, or peas.
* **Marinate the Chicken (Optional):** For even more flavor, marinate the chicken in a mixture of yogurt, ginger, garlic, and spices for at least 30 minutes before cooking.
* **Add a Touch of Sweetness:** A teaspoon of honey or sugar can balance the flavors of the curry and add a touch of sweetness.

Variations and Additions

* **Vegetarian Curry:** Replace the chicken with tofu or chickpeas for a vegetarian version.
* **Spicy Curry:** Add more cayenne pepper, chili flakes, or a chopped chili pepper to increase the spice level.
* **Sweet Potato Curry:** Add diced sweet potatoes for a heartier and sweeter curry.
* **Spinach Curry:** Stir in fresh spinach towards the end of cooking for added nutrients and flavor.
* **Peanut Butter Curry:** Add a tablespoon or two of peanut butter for a creamy and nutty flavor.
* **Mango Curry:** Add diced mango for a sweet and tangy flavor.

Serving Suggestions

* **Rice:** Serve the curry over steamed rice, such as basmati rice or jasmine rice.
* **Naan Bread:** Serve with warm naan bread for dipping and scooping up the curry.
* **Quinoa:** Serve over quinoa for a healthier and protein-rich option.
* **Roti:** Serve with roti, a type of Indian flatbread.
* **Raita:** Serve with raita, a yogurt-based condiment, to cool down the heat.
* **Pickles:** Serve with Indian pickles for added flavor and tang.

Make-Ahead Instructions

This chicken and broccoli curry can be made ahead of time and stored in the refrigerator for up to 3 days. The flavors will actually develop and deepen as it sits. To reheat, simply warm it up in a skillet or microwave until heated through.

Storage Instructions

Store leftover chicken and broccoli curry in an airtight container in the refrigerator for up to 3 days. You can also freeze it for up to 2 months. Thaw the curry in the refrigerator overnight before reheating.

Nutritional Information (Approximate)

(Per serving, based on 6 servings):

* Calories: Approximately 350-400
* Protein: 30-35g
* Fat: 20-25g
* Carbohydrates: 15-20g

*Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.*

Frequently Asked Questions (FAQs)

**Q: Can I use frozen broccoli?**
A: Yes, you can use frozen broccoli florets. Make sure to thaw them before cooking.

**Q: Can I use light coconut milk?**
A: Yes, you can use light coconut milk for a lower-fat option, but the curry won’t be as creamy.

**Q: How can I make this curry spicier?**
A: Add more cayenne pepper, chili flakes, or a chopped chili pepper to increase the spice level.

**Q: Can I add other vegetables?**
A: Yes, feel free to add other vegetables to the curry, such as bell peppers, carrots, or peas.

**Q: How long does this curry last in the refrigerator?**
A: Leftover chicken and broccoli curry can be stored in an airtight container in the refrigerator for up to 3 days.

**Q: Can I freeze this curry?**
A: Yes, you can freeze this curry for up to 2 months. Thaw it in the refrigerator overnight before reheating.

**Q: What is the best way to reheat this curry?**
A: You can reheat the curry in a skillet or microwave until heated through.

**Q: Can I make this curry ahead of time?**
A: Yes, this chicken and broccoli curry can be made ahead of time and stored in the refrigerator for up to 3 days. The flavors will actually develop and deepen as it sits.

This Chicken and Broccoli Curry is a winner! It’s easy to make, it’s adaptable, and it’s just downright delicious. Enjoy!