Coconut-Curried Chicken & Broccoli

I won’t pretend to know a whole lot about Indian or Thai cuisines, but I do love the flavor profiles most commonly associated with these dishes and crave them often – especially with chicken. We picked up a 5 lb bag of frozen chicken breasts from Costco a few weeks ago, so I’ve had plenty of opportunity to play around and came up with this tasty stir-fry-esque dish.

You will need to prepare a few hours ahead of time (or even the night before) so the chicken has time to marinate.

Ingredients:Β 
3 large, boneless/skinless chicken breasts
1 medium yellow onion, sliced into thin half-moons
2 cups broccoli florets
2 tbsp vegetable/olive oil, for cooking
Sriracha, for serving (optional, but recommended)

For the brine:
2 cups unsweetened coconut milk
2 tbsp salt
2 tbsp curry powder
1 tbsp turmeric
2 tsp cumin
2 tsp cayenne
1.5 tsp granulated garlic
1 tsp ginger
1 tsp onion powder

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In a small dish, combine all herbs and spices for marinade and set aside – do not add coconut milk at this stage. Rinse chicken breasts with cold water and pat dry; cut into 1/2″ – 1″ size pieces, they should be a smidge larger than bite size. Since I was using frozen breasts, I cut them before they were completely defrosted to get really nice clean slices and finished defrosting them in warm water for a few minutes.

Add chicken pieces to a large ziplock bag and cover with 2 cups of unsweetened coconut milk. Add your spice mixture to the bag and seal, removing as much air as possible without making a huge mess. Mix the chicken, coconut milk, and spices inside the ziplock bag by tossing and turning it (though I would refrain from lifting it completely upside down). Once the mixture looks uniform, place the bag in a large bowl (to prevent a mess in the event of aΒ leak) and refrigerate for at least 3 hours, up to 24.

Cut larger broccoli florets in half, lengthwise, and discard any offensively large stems (this step is completely optional, I am just really picky about broccoli and this is one of the few dishes that will get me to eat it …yes I’m 25).

Heat a large non-stick pan on medium-high heat and add 1-2 tbsp of vegetable or olive oil. Drain chicken in a strainer and allow to drip for a few minutes, removing as much of the marinade as possible. Add broccoli and onion to the pan first, cooking for 2-3 minutes before adding chicken. Cook chicken and veg at medium-high heat, stirring frequently, for 10-15 minutes or until chicken is completely cooked through and browned on all sides.

Serve immediately as is or with Sriracha for an added kick.

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1 Comment

  1. Pingback: Red Lentils are Dal-icious! | Slow Carb Snacktime

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