Go Back
+ servings
chicken and broccoli curry and rice in a bowl
Print

Chicken and Broccoli Coconut Curry

Chicken and Broccoli Coconut Curry dish brought to you by everything tasty, delicious, and nutritious I could put into one bowl. Yellow curry powder, coconut milk, a little sugar, and a hint of lime all come together to make this chicken and broccoli recipe super easy and flavorful!
Course Main Course
Cuisine Indian
Prep Time 10 minutes
Cook Time 20 minutes
0 minutes
Total Time 30 minutes
Servings 4 servings
Calories 239kcal
Author Tiffany

Ingredients

  • 4 cups broccoli florets
  • 3 large boneless skinless chicken breasts thinly sliced into strips
  • 2 tablespoons + 2 teaspoons yellow curry powder
  • 1 teaspoon salt more to taste
  • 2 15-ounce cans Thai coconut milk see note
  • juice of ½ lime about 2 teaspoons
  • 1 teaspoon sugar
  • fresh cilantro for garnish

Instructions

  • Drizzle sesame oil into a large skillet.
  • Add chicken and broccoli and saute over medium-high heat 2-3 minutes. Sprinkle curry powder and salt over the chicken and broccoli and continue to saute until broccoli is chicken is just barely cooked through, about 7-8 minutes.
  • Stir in coconut milk, lime juice, and sugar.
  • Taste, add salt as needed. Garnish with fresh cilantro and serve over rice.

Notes

I strongly prefer the Thai canned coconut milk to the coconut milk you would find in the refrigerated or baking section. You can find the Thai variety in the Asian aisle of most any grocery store. I usually use the Taste of Thai or Thai Kitchen unsweetened canned coconut milk. 
Curry by itself does not have a strong flavor - use salt to bring out the curry flavors! Taste, add salt, taste, and add more if needed. 
 

Nutrition

Calories: 239kcal | Carbohydrates: 9g | Protein: 39g | Fat: 5g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 108mg | Sodium: 810mg | Potassium: 962mg | Fiber: 3g | Sugar: 3g | Vitamin A: 647IU | Vitamin C: 84mg | Calcium: 66mg | Iron: 2mg