Golden Curry Chicken and Broccoli

Golden Curry Chicken and Broccoli

Tender chicken breast and vibrant broccoli florets simmered in a creamy, golden curry sauce made with light cream and aromatic spices, served with fluffy basmati rice.

Dietary

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Ingredients

Instructions

  1. First, rinse 1 cup basmati rice under cold water until clear. Combine rice with 2 cups water and 1/4 teaspoon salt in a small saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until water is absorbed. Remove from heat and let stand, covered, for 5 minutes.
  2. While rice cooks, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add 1 pound chicken breast pieces and cook for 3 to 5 minutes, until lightly browned on all sides. Remove chicken from the skillet and set aside.
  3. Add 1/2 each diced yellow onion to the skillet and cook for 2 minutes, until softened. Stir in 2 cloves minced garlic and 1 teaspoon grated fresh ginger, and cook for 1 minute until fragrant.
  4. Stir in 1 tablespoon curry powder and 1/2 teaspoon ground turmeric. Cook for 1 minute, stirring constantly, to toast the spices.
  5. Pour in 1 cup gluten-free chicken broth, scraping up any browned bits from the bottom of the skillet. Bring to a simmer, then return the chicken to the skillet.
  6. Stir in 1/2 cup light cream and 2 cups broccoli florets. Reduce heat to medium-low, cover, and simmer for 5 to 7 minutes, or until chicken is cooked through and broccoli is tender-crisp.
  7. Season with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Serve the golden curry chicken and broccoli immediately over the cooked basmati rice.

Notes

Adjust the curry powder quantity to your preferred intensity. A dash of red pepper flakes can also add a pleasant heat.

Nutrition (per serving)