Chicken With Broccoli In Creamy Coconut Milk
Prep Time
30 minutes
Porties
Serveert 3
Niveau
Easy
If you’re craving something comforting yet full of flavor, this Chicken Curry with Broccoli is a great go-to. It’s made with tender chicken thighs (or chicken breast, if you prefer) simmered in a creamy coconut milk sauce spiced with curry powder, cumin, and a kick of cayenne. The added sweetness of ketjap manis ties all the flavors together, while the broccoli gives it a healthy crunch. The whole thing comes together in about 30 minutes, making it perfect for a weeknight dinner. Pair it with some rice or naan, and you’ve got a meal that’s both cozy and delicious.
Ingrediënten
For extra flavor, marinate the chicken thighs in advance for at least 30 minutes.
To make the sauce creamier, mix a tablespoon of cornstarch with a little water and add it to the sauce while simmering.
Instead of boiling the broccoli, you can steam or roast it in the oven with some olive oil, salt, and pepper for a nuttyroasted flavor.
Feel free to add extra veggies like bell peppers, mushrooms, or spinach for more texture.
Chicken breasts can be used instead of thighs. Chicken thighs are juicier, but chicken breasts will be delicious, especially if you make the sauce a bit creamier.
If you’re craving something comforting yet full of flavor, this Chicken Curry with Broccoli is a great go-to. It’s made with tender chicken thighs (or chicken breast, if you prefer) simmered in a creamy coconut milk sauce spiced with curry powder, cumin, and a kick of cayenne. The added sweetness of ketjap manis ties all the flavors together, while the broccoli gives it a healthy crunch. The whole thing comes together in about 30 minutes, making it perfect for a weeknight dinner. Pair it with some rice or naan, and you’ve got a meal that’s both cozy and delicious.
Stappenplan
1 Bring the broccoli to a boil in a saucepan and cook for 6-7 minutes. For a crisper texture, cook for 4-5 minutes. Drain and set aside. |
2 Heat the olive oil in a large pan over medium heat. Add the chicken thighs along with the cayenne pepper powder, curry powder, cumin powder, black pepper powder, and garlic powder. Cook the chicken for 3-4 minutes until it starts to brown. Add the chopped yellow onion and cook for another 2-3 minutes until the onion softens. Pour in the coconut milk and simmer on low heat for 20 minutes, until the sauce thickens. Stir in the sweet soy sauce and crumble the chicken stock cube into the pan. Mix well. |
3 Add the dried parsley and cooked broccoli to the pan, cooking for an additional 2-3 minutes. |
4 Serve the creamy chicken in coconut milk with rice, bulgur, potatoes, or another side dish of your choice. |
