Chicken and Broccoli Curry

01Method

1. 1

   Combine the cumin, coriander, paprika, turmeric, black pepper, salt, and cayenne in a small bowl to create the spice blend.

2. 2

   Rub chicken breasts thoroughly on both sides with roughly half of the spice blend. Refrigerate for 2 to 12 hours. Set the remaining spice blend aside.

3. 3

   Separate the broccoli florets from the stalks. Slice the stalks into strips, then dice into small cubes and reserve separately. Break the florets into bite-sized pieces and set aside.

4. 4

   Melt the butter with the olive oil in a deep skillet or saucepan over medium-high heat. Sear the chicken breasts until well browned, about 3 minutes per side. Transfer to a plate and allow to cool for about 10 minutes.

5. 5

   While the chicken rests, add the garlic to the pan drippings and stir over medium-high heat for 30 seconds. Add the reserved spice blend and toast for another 30 seconds. Pour in the coconut milk and stir in the ketchup, scraping up any browned bits from the bottom of the pan. Bring to a simmer, reduce heat to medium, add the chicken broth, and let the sauce reduce for about 10 minutes.

6. 6

   Stir the diced broccoli stalks into the sauce and cook until nearly tender, 5 to 7 minutes.

7. 7

   Meanwhile, cut the chicken breasts into small cubes.

8. 8

   Raise the heat to medium-high, add the broccoli florets, cover, and cook until almost tender, 3 to 4 minutes. Add the chicken and stir-cook until the chicken is cooked through and the broccoli is fully tender, about 3 minutes. Adjust seasoning to taste, then serve immediately topped with the sliced green onions.