Savory Broccoli and Chicken Curry
This nutritious and delicious dinner features chicken, carrots, broccoli, onion and fiber-rich garbanzo beans in a yummy, comforting curry sauce made with dried spices found in many pantries. Pro tip: Broccoli stalks are just as nutrient-dense as florets, so chop and toss them into your pot to soak up the flavors. For an easy one-pot meal, use rotisserie chicken!
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Servings: 4
Calories: 550kcal
Ingredients
- 1 Tbsp. olive oil
- 1 lb. chicken thighs (cooked and cubed or shredded)
- 1 yellow onion
- 2 large carrots
- 3 garlic cloves
- 2 Tbsp. curry powder
- 1 tsp. turmeric powder
- ½ tsp. coriander
- ½ tsp. cinnamon
- 1 tsp. salt
- ½ tsp. black pepper
- 4 cups broccoli florets (keep stalks and chop if using)
- 14 oz. can garbanzo beans (drained and rinsed)
- 14.5 oz. can lite coconut milk
- 2 cups chicken broth
- Handful of cilantro for serving
Instructions
- Preheat oven to 400°F. Lightly grease a baking pan and spread the chicken thighs (flat and unfolded) across the pan. Sprinkle with salt and pepper and bake for 15-20 minutes, or until the juices run clear and the chicken reaches an internal temperature of 165°F. Remove from the oven and allow to rest before cutting into cubes.
- Slice the carrots into ¼-inch half moons. Dice the onion, mince the garlic and cut broccoli in 1-inch florets. If you’re using the broccoli stalks, dice into small pieces and set aside.
- Combine the curry powder, turmeric, coriander, cinnamon, sea salt and pepper in a small bowl.
- Heat a large pot with a lid over medium-high heat. Once hot, add olive oil.
- Once the olive oil is warm, stir in the onion, carrot, diced broccoli stalks (if using) and a pinch of sea salt until coated. Cook for about 6 minutes until soft, stirring occasionally to prevent burning.
- Add the garlic and stir until fragrant, for about 30 seconds. Add the spice mix and stir continuously until the veggies are coated, for about 3 minutes.
- Splash some chicken broth into the bottom of the pan. Stir in the chicken, broccoli florets, garbanzo beans, coconut milk and the remaining chicken broth. Mix well.
- Reduce the heat to medium. Press the broccoli under the sauce with a spatula and then cover the pan. Cook until the broccoli has softened, for about 7-8 minutes.
- Remove from heat, give the curry a good stir and enjoy it on its own or over a bed of brown rice with fresh cilantro.
Notes
- Double this recipe and freeze half in a plastic bag or freezer-safe container for an easy dinner on a busy night!
- Making a curry is a great way to use veggies in your fridge. Spinach, kale, bell peppers and cauliflower are all delicious additions!
Nutrition
Calories: 550kcalCarbohydrates: 36gProtein: 29gFat: 33gSaturated Fat: 13gPolyunsaturated Fat: 6gMonounsaturated Fat: 12gTrans Fat: 0.1gCholesterol: 113mgSodium: 1420mgPotassium: 995mgFiber: 12gSugar: 5gVitamin A: 5847IUVitamin C: 87mgCalcium: 163mgIron: 6mg
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Nutrition Facts
Savory Broccoli and Chicken Curry
Amount per Serving
Calories
550
% Daily Value*
Fat
33
g
51
%
Saturated Fat
13
g
81
%
Trans Fat
0.1
g
Polyunsaturated Fat
6
g
Monounsaturated Fat
12
g
Cholesterol
113
mg
38
%
Sodium
1420
mg
62
%
Potassium
995
mg
28
%
Carbohydrates
36
g
12
%
Fiber
12
g
50
%
Sugar
5
g
6
%
Protein
29
g
58
%
Vitamin A
5847
IU
117
%
Vitamin C
87
mg
105
%
Calcium
163
mg
16
%
Iron
6
mg
33
%
* Percent Daily Values are based on a 2000 calorie diet.