chicken

Coconut Curry Chicken with Broccoli

Tender pieces of chicken simmered in a rich coconut curry sauce with onions, garlic, ginger, and warm spices, then finished with fresh broccoli. This comforting one-pan meal delivers a balance of savory, mildly sweet, and aromatic flavors. Inspired by restaurant-style coconut curries but simple enough for a weeknight dinner, it pairs beautifully with jasmine rice.

Total Time: 45 min

Ingredients

Chicken
  • 1½ pounds boneless skinless chicken thighs or breasts, cut into bite-sized pieces
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • 1 tablespoon vegetable oil
Curry Sauce
  • 1 tablespoon vegetable oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 2 tablespoons curry powder
  • 1 teaspoon ground turmeric
  • ½ teaspoon ground cumin
  • ¼ teaspoon cayenne pepper (optional)
  • 1 can (13.5 oz) coconut milk
  • 1 cup chicken broth
  • 1 tablespoon soy sauce
  • 1 tablespoon brown sugar or honey
Vegetables
  • 4 cups broccoli florets
  • 1 red bell pepper, sliced (optional)
Finish & Garnish
  • 1 tablespoon dried fenugreek leaves (kasoori methi), crushed (optional)
  • 1 tablespoon butter (optional)
  • 2 green onions, sliced
  • Fresh cilantro, chopped
  • Cooked jasmine rice, for serving
Coconut Curry Chicken with Broccoli

Instructions

  1. Season 1½ pounds chicken with 1 teaspoon kosher salt and ½ teaspoon black pepper.
  2. Heat 1 tablespoon vegetable oil in a large skillet or Dutch oven over medium-high heat. Add the chicken and cook for 5–6 minutes, stirring occasionally, until lightly browned. Transfer to a plate.
  3. Add 1 tablespoon vegetable oil to the same pan. Add the diced onion and cook for 4–5 minutes until softened. Stir in 3 minced garlic cloves and 1 tablespoon grated ginger and cook for 30 seconds.
  4. Add 2 tablespoons curry powder, 1 teaspoon turmeric, ½ teaspoon cumin, and ¼ teaspoon cayenne pepper if using. Stir continuously for 1 minute to toast the spices.
  5. Pour in 1 can coconut milk and 1 cup chicken broth. Stir in 1 tablespoon soy sauce and 1 tablespoon brown sugar or honey. Bring the mixture to a gentle simmer.
  6. Return the browned chicken and any accumulated juices to the pan. Reduce heat to medium-low and simmer for 10 minutes, stirring occasionally.
  7. Add 4 cups broccoli florets and the sliced red bell pepper if using. Continue cooking for 5–7 minutes until the broccoli is tender-crisp and the chicken reaches an internal temperature of 165°F.
  8. For additional flavor, stir in 1 tablespoon crushed dried fenugreek leaves and 1 tablespoon butter during the final 2 minutes of cooking.
  9. Taste and adjust seasoning if needed. Serve over cooked jasmine rice and garnish with sliced green onions and fresh cilantro.

Notes

  • Chicken thighs provide the most tender and flavorful result, but chicken breasts work well too.
  • For a spicier curry, increase the cayenne pepper or add a diced jalapeño with the onions.
  • Fresh garden vegetables such as carrots, snow peas, zucchini, or green beans can be added along with the broccoli.
  • Leftovers reheat well and often develop even deeper flavor the next day.

Tags

chicken curry coconut milk broccoli one-pan comfort food weeknight dinner