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
Ingredients
- 2 tbsp ghee
- 500 g chicken thigh fillets, cut into 4cm pieces
- 2 onions, thinly sliced
- 2 cloves garlic, crushed
- 1/2 cup curry paste
- 400 ml coconut milk
- 1 cup chicken stock
- 2 tomatoes, diced
- 2 tbsp curry leaves, plus extra to serve
- 2 heads broccoli, cut into florets
- flaked almonds, steamed rice, pappadums to serve
Steps
- 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.
- In same pan, sauté onion and garlic for 2-3 minutes until tender. Add curry paste, then cook, stirring, for 1 minute until fragrant.
- 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.
- Serve curry sprinkled with extra curry leaves and flaked almonds. Accompany with rice and pappadums.
