Name: Chicken and broccoli curry
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Ingredients: 2 tablespoon ghee; 500 gram chicken thigh fillets, cut into 4cm pieces; 2 onions, thinly sliced; 2 clove garlic, crushed; 1/2 cup curry paste; 400 millilitre coconut milk; 1 cup chicken stock; 2 tomatoes, diced; 2 tablespoon curry leaves, plus extra to serve; 2 heads broccoli, cut into florets; flaked almonds, steamed rice, pappadums to serve

Chicken and broccoli curry

This chicken curry recipe is packed with authentic ingredients like coconut milk, curry leaves and ghee to create a flavourful curry that's also brimming with nutritious broccoli

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Serves 4

Prep

10M

Cook

25M

Total

35M

Ingredients

2 tablespoon ghee

500 gram chicken thigh fillets, cut into 4cm pieces

2 onions, thinly sliced

2 clove garlic, crushed

1/2 cup curry paste

400 millilitre coconut milk

1 cup chicken stock

2 tomatoes, diced

2 tablespoon curry leaves, plus extra to serve

2 heads broccoli, cut into florets

flaked almonds, steamed rice, pappadums to serve

Method

1.In a large saucepan, heat ghee on medium. Cook chicken thighs in two batches for 4-5 minutes each until browned. Transfer to a plate.

2.In same pan, sauté onion and garlic for 2-3 minutes until tender. Add curry paste, then cook, stirring, for 1 minute until fragrant.

3.Stir in coconut milk, chicken stock, tomatoes and curry leaves. Return chicken to pan with broccoli, then bring to the boil. Reduce heat to low and simmer, covered, for 2-3 minutes to heat. Season.

4.Serve curry sprinkled with extra curry leaves and flaked almonds. Accompany with rice and pappadums.

To cook pappadums, microwave on high for 1 minute.

Note

Woman's Weekly Food

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