There are a handful of basic, fundamental recipes that anyone who really wants to learn how to cook has to master. It's learning to make dishes like this chicken and broccoli curry that allows you to go from someone who knows how to follow a recipe, to someone who actually creates recipes. The same basic technique is going to work no matter what meats, vegetables, and spices you use. Serve over rice, noodles, or even French fries for a curry version of poutine.

Recipe Summary

prep:
20 mins
cook:
35 mins
additional:
2 hrs
total:
2 hrs 55 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Spice Blend:
For the Curry:

Directions

Instructions Checklist
  • Mix cumin, coriander, paprika, turmeric, black pepper, salt, and cayenne together in a small bowl for the spice blend.

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  • Coat chicken breasts generously on both sides with about 1/2 of the spice blend and refrigerate, 2 to 12 hours. Reserve remaining spice blend until needed.

  • Cut broccoli florets off the stems. Slice the stems into strips, and then into 1/4-inch cubes, and reserve. Cut the florets into 1-inch pieces and set aside.

  • Heat butter and olive oil in a deep skillet or saucepan over medium-high heat. Add the chicken breasts and brown well, about 3 minutes on each side. Transfer onto a plate and let cool enough to handle, about 10 minutes.

  • While chicken cools, add garlic to the pan drippings. Cook and stir over medium-high heat for 30 seconds. Stir in the remaining spice blend and toast for 30 seconds. Pour in coconut milk and stir in ketchup, making sure to scrape up any bits from the bottom of the pan. Bring to a simmer; reduce heat to medium, stir in chicken broth, and let simmer until reduced, about 10 minutes.

  • Stir cubed broccoli stems into the sauce and cook until almost tender, 5 to 7 minutes.

  • Meanwhile, cut chicken breasts into 1/2-inch strips, and then into 1/2-inch cubes.

  • Increase skillet heat to medium-high and add broccoli florets. Cover and cook until almost tender, 3 to 4 minutes. Add chicken, and cook, stirring, until chicken is no longer pink in the center, and the broccoli is just fully tender, about 3 minutes. Taste and adjust seasoning. Serve immediately. Top with thinly sliced green onions.

Chef's Notes:

You can use either sweet or smoked paprika for the spice rub.

You can use boneless, skinless chicken thighs instead of chicken breasts. If using thighs, add to the pan with the broccoli stems, as they will take a little bit longer to cook than breasts.

If you want to prepare this faster, skip chilling the chicken breasts after applying the spice rub.

Nutrition Facts

468 calories; protein 29.9g 60% DV; carbohydrates 15.8g 5% DV; fat 34g 52% DV; cholesterol 80.4mg 27% DV; sodium 1301mg 52% DV. Full Nutrition

Reviews (14)

Read More Reviews

Most helpful positive review

Rating: 5 stars
06/05/2020
Nice technique For a dinner party (trusting as ever in the skill of CJ I used this recipe without previous trial), I doubled the recipe, used thighs, added more spice, and a couple other modifications. Served to rave reviews from my guests and wife. Still want to tweak the spice a bit, but absolutely loved it. Read More
(3)
17 Ratings
  • 5 star values: 15
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
06/04/2020
Absolutely incredible! My mom has always hated curry, but this changed her mind. The sauce is very flavorful - earthy and a little sweet due to the addition of the ketchup, but it's not overpowering at all. The flavors mesh really well together, and there's nothing to complain about. Definitely becoming a staple in our house now. Read More
(5)
Rating: 5 stars
06/05/2020
This is wonderful. Made as is. Read More
(3)
Rating: 5 stars
06/05/2020
Nice technique For a dinner party (trusting as ever in the skill of CJ I used this recipe without previous trial), I doubled the recipe, used thighs, added more spice, and a couple other modifications. Served to rave reviews from my guests and wife. Still want to tweak the spice a bit, but absolutely loved it. Read More
(3)
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Rating: 5 stars
06/04/2020
Made this with shrimp and broccoli, it was great, we'll be making this again soon! Read More
(1)
Rating: 5 stars
06/04/2020
I made this dish last night. It was the first time I've ever made curry, and it was delicious. Chef John you are a god among men! Read More
(1)
Rating: 5 stars
06/04/2020
Great taste. Kids wouldn't touch it but my wife and I loved it. Read More
(1)
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Rating: 5 stars
06/04/2020
This is a nice variation on the Chicken Tikka recipe of yours that I have made so often. Broccoli florets hold the sauce so wonderfully. To note: occasionally I may look up the history of a wine, bourbon, or dish of mine that is a favorite. If I want AUTHENTIC then I'll work to find it, but if my favorite bourbon is made in California, I'm not going to care much. I'm just going to enjoy something I found that tastes good. Read More
(1)
Rating: 5 stars
06/05/2020
Followed the recipe exactly, served with some basmati rice and was absolutely delicious Read More
(1)
Rating: 5 stars
07/09/2020
This was great - everyone enjoyed it. Only change I made was to add 1 tsp of chili garlic sauce to the curry. Yum! Read More