Chicken and Broccoli Curry

Recipe View 0 mins In a small bowl, combine cumin, coriander, paprika, turmeric, black pepper, salt, and cayenne pepper to create the aromatic spice blend.

Recipe View 2 hrs Generously coat chicken breasts on both sides with half of the spice blend. Refrigerate for at least 2 hours, or up to 12 hours, to allow the flavors to meld. Reserve the remaining spice blend.

Recipe View 0 mins Separate broccoli florets from the stems. Slice the stems into thin strips and then dice into 1/4-inch cubes. Cut the florets into 1-inch pieces and set aside.

Recipe View 3 mins In a deep skillet or saucepan, melt butter with olive oil over medium-high heat. Add the chicken breasts and brown for approximately 3 minutes per side. Remove from the skillet and set aside to cool for about 10 minutes.

Recipe View 10 mins Add the crushed garlic to the skillet drippings and sauté over medium-high heat for 30 seconds. Stir in the remaining spice blend and toast for another 30 seconds to release their fragrance. Pour in coconut milk, add ketchup, and scrape any browned bits from the bottom of the pan. Bring to a simmer, then reduce heat to medium and stir in chicken broth. Let simmer until the sauce has slightly reduced, about 10 minutes.

Recipe View 5 mins Add the cubed broccoli stems to the simmering sauce and cook until they are nearly tender, approximately 5 to 7 minutes.

Recipe View 0 mins While the broccoli stems cook, cut the cooled chicken breasts into 1/2-inch strips, then dice into 1/2-inch cubes.

Recipe View 3 mins Increase the skillet heat to medium-high and add the broccoli florets. Cover and cook until almost tender, about 3 to 4 minutes. Add the cubed chicken and cook, stirring, until the chicken is no longer pink and the broccoli is fully tender, about 3 minutes. Taste and adjust seasoning as needed. Serve immediately, garnished with thinly sliced green onions.