Chicken Curry with Coconut and Broccoli

This aromatic chicken curry with coconut milk, broccoli, and rich spices will be a true highlight of your table. Tender chicken thighs, sautéed with onions, garlic, and ginger, are simmered in coconut cream and chicken broth flavored with turmeric, coriander, and cumin. Broccoli adds a fresh touch, while crisp onions and cilantro add a vibrant finish. Perfect for a cozy dinner!

Step-by-step recipe

Step 1:

Cut the head of broccoli into florets, and cut each floret into several flat pieces.

Step 2:

Grate the turmeric and ginger roots and garlic.

Step 3:

Fry cinnamon and anise in a saucepan with vegetable oil.

Step 4:

Chop the onion and add to the pan.

Step 5:

Finely chop the chicken and add it to the pan. Lightly fry, stirring.

Step 6:

Add grated spices and stir.

Step 7:

Add the dry spice mixture and stir.

Step 8:

Add chicken broth and coconut cream. Stir, bring to a boil, and simmer for two minutes.

Step 9:

Add broccoli and cook for 3 minutes.

Step 10:

Add chopped cilantro and stir.

Step 11:

Add the cooked chicken and gravy to the boiled rice, garnish with crispy onions and cilantro and serve.

Cooking tips

For dishes that are cooked in one pot from start to finish, use a saucepan with thick sides and a thick bottom.

If you don't have turmeric root, you can substitute it with ground turmeric – use half the amount.

Dried dill can be replaced with an additional portion of Garam Masala.