Cooked - Creamy Coconut Chicken Curry with Broccoli

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Creamy Coconut Chicken Curry with Broccoli

6.0

2 pounds boneless, skinless chicken thighs or breasts, cubed

1 medium yellow onion, diced

1 shallot, chopped

2 garlic cloves, chopped

1 (1-inch) piece fresh ginger, chopped or grated

2 tablespoons garam masala

2 teaspoons ground turmeric

1 teaspoon chili powder

Fine pink Himalayan salt

1 (6-ounce) can tomato paste

1 (14-ounce) can full-fat unsweetened coconut milk

4 cups chopped broccoli florets (from 1 medium head)

½ cup fresh cilantro, chopped

Cooked jasmine rice, for serving

Fresh naan, for serving

Garlic Butter

6 tablespoons (¾ stick) salted butter

2 tablespoons sesame seeds

1 to 2 teaspoons crushed red pepper flakes

½ teaspoon smoked paprika

1 to 2 garlic cloves, chopped

In a large Dutch oven, layer the onion and then the chicken. Add the shallot, garlic, ginger, garam masala, turmeric, and chili powder. Season generously with salt. Toss to coat and let marinate for about 10 minutes.
Add the tomato paste and ¼ cup water. Place over medium heat and bring to a strong simmer. Partially cover and cook for about 10 minutes, then give everything a stir to incorporate, and continue cooking, partially covered, until the chicken is mostly opaque and almost cooked through, 10 minutes more.
Stir in the coconut milk, then add the broccoli. Reduce the heat to medium-low and cook uncovered, stirring occasionally, until the chicken is cooked through, the broccoli is bright green and crisp-tender, and the sauce is creamy, about 8 minutes more.
Make the garlic butter (see step 3, left). Spoon the chicken and sauce over bowls of rice, top with the garlic butter, and serve with fresh naan.

Course🍽️Main Course

Diets🥩Carnivore...

Category🍛Curry

Cuisine🇮🇳Indian

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyMedium ⏰ 45m

Created 81 weeks ago

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