Chicken Curry with Rice & Broccoli
Très facile
Hannah
Hannah

Chicken Curry with Rice & Broccoli

Temps de préparation

6 minutes
Préparation

Cuisine

15 minutes
Cuisson

Repos

30 minutes
Repos

Calories

824 kcal
Par portion

Ingrédients pour 1

Poulet (escalope)

1

Poulet (escalope)

Curry (poudre)

1 càs

Curry (poudre)

Yaourt Grec

1/8 cup

Yaourt Grec

Gingembre (frais)

1/2 in

Gingembre (frais)

Ail

1 gou.

Ail

Oignon jaune

1/4

Oignon jaune

Basmati rice (cooked)

1 cup

Basmati rice (cooked)

Brocoli (frais)

1/4 bou.

Brocoli (frais)

Tomate (concentré)

1 càc

Tomate (concentré)

Ustensiles

Plaques de cuisson, Poêle, Casserole, Couteau

recette

  • Étape 1
    Cut the chicken into 1-inch cubes.
  • Étape 2
    In a mixing bowl, add the cubed chicken, yogurt, curry powder & tomato paste. Grate in the ginger & garlic. Add a pinch of salt & a drizzle of olive oil. Stir to combine. Cover & place in the fridge to marinate for 30 min to 1 hour.
  • Étape 3
    Meanwhile, peel & thinly slice the onion. Cut the broccoli into florets.
  • Étape 4
    In a pot of boiling salted water, add the broccoli & cook for 6-7 min or until the broccoli is tender. Drain & set aside.
  • Étape 5
    Heat a drizzle of oil on medium-high heat. Add the sliced onion & cook for 2-3 min or until beginning to soften.
  • Étape 6
    Remove the chicken from the marinade & add to the pan. Cook the chicken cubes for 7-8 min, flipping the chicken so it browns on all sides.
  • Étape 7
    Add a splash of water to the pan & stir to loosen the sauce. Remove the pan from the heat once the chicken is fully cooked.
  • Étape 8
    Heat the rice according to package directions.
  • Étape 9
    Plate the rice & broccoli. Top with the saucy chicken & serve. Enjoy!