Chicken and Broccoli Curry


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.

Prep Time:
20 mins
Cook Time:
35 mins
Additional Time:
2 hrs
Total Time:
2 hrs 55 mins
4 servings


Spice Blend:

  • 1 tablespoon ground cumin

  • 2 teaspoons ground coriander

  • 2 teaspoons smoked paprika

  • 1 teaspoon ground turmeric

  • 1 teaspoon freshly ground black pepper

  • 2 teaspoons kosher salt

  • teaspoon cayenne pepper

For the Curry:

  • 1 pound skinless, boneless chicken breasts

  • 1 pound fresh broccoli

  • 2 tablespoons unsalted butter

  • 1 tablespoon olive oil

  • 2 cloves garlic, crushed

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

  • 2 tablespoons ketchup

  • ½ cup chicken broth

  • ¼ cup thinly sliced green onion


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

  2. 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.

  3. 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.

  4. 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.

  5. 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.

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

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

  8. 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.

    close up view of Chicken and Broccoli Curry in a white bowl
    Chef John

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 (per serving)

468 Calories
34g Fat
16g Carbs
30g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 468
% Daily Value *
Total Fat 34g 44%
Saturated Fat 24g 118%
Cholesterol 80mg 27%
Sodium 1301mg 57%
Total Carbohydrate 16g 6%
Dietary Fiber 5g 19%
Total Sugars 4g
Protein 30g
Vitamin C 106mg 531%
Calcium 119mg 9%
Iron 7mg 37%
Potassium 896mg 19%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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