Chicken Curry with Rice & Broccoli
Very easy
Hannah
Hannah

Chicken Curry with Rice & Broccoli

Prep Time

6 minutes
Prep time

Cooking

15 minutes
Cook time

Rest

30 minutes
Resting time

Calories

824 cal.
Per serving

Ingredients for 1

Chicken breast

1

Chicken breast

Curry powder

1 tbsp

Curry powder

Greek Yogurt (plain)

1/8 cup

Greek Yogurt (plain)

Ginger (fresh)

1/2 in

Ginger (fresh)

Garlic

1 clove

Garlic

Yellow onion

1/4

Yellow onion

Basmati rice (cooked)

1 cup

Basmati rice (cooked)

Broccoli (fresh)

1/4 bunch

Broccoli (fresh)

Tomato paste

1 tsp

Tomato paste

Utensils

Stovetop, Frying pan, Pot (small), Knife

recipe

  • Step 1
    Cut the chicken into 1-inch cubes.
  • Step 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.
  • Step 3
    Meanwhile, peel & thinly slice the onion. Cut the broccoli into florets.
  • Step 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.
  • Step 5
    Heat a drizzle of oil on medium-high heat. Add the sliced onion & cook for 2-3 min or until beginning to soften.
  • Step 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.
  • Step 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.
  • Step 8
    Heat the rice according to package directions.
  • Step 9
    Plate the rice & broccoli. Top with the saucy chicken & serve. Enjoy!