Go Back

If you are looking for a change in your week night dinner rotation this is your recipe. It is easy to make and so delicious but not an over powering "curry" flavor. From the cookbook "Quick & Cozy" Half Baked Harvest, this gluten free meal is your ONE POT STOP.
Print Recipe Pin Recipe
Ingredients Method

Ingredients
  

  • 2 lbs boneless, skinless chicken breasts (you can use thighs as well), cubed
  • 1 medium yellow onion, diced
  • 1 shallot, chopped
  • 2 cloves garlic, chopped
  • 1 piece ginger, chopped or grated
  • 2 tbsp garam marsala (found in almost every grocery store, spice isle)
  • 2 tsp ground turmeric
  • 1 tsp chili powder
  • salt (I used pink Himalayan)
  • 1 6 ounce can tomato paste
  • 1 14 ounce can full-fat unsweetened coconut milk
  • 4 cups broccoli florets
  • 1/3 cup cilantro (I don't like cilantro so I left it out and the dish was spectacular without it)
Jasmine Rice Cooked, for serving
  • 2 tbsp butter

Method
 

  1. In a dutch oven (aka big pot), I chopped the yellow onion, and placed the cubed chicken on top of the onion. Add shallots, garlic, ginger, garam marsala, turmeric, and chili powder. Season with salt (generously) toss everything to coat and let marinate for 10 minutes.
    Add tomato paste and 1/3 cup of water. Place over medium heat and bring to a strong simmer. Partially cover and cook for about 10 minutes, then give everything a stir to incorporate, and continue cooking partially covered, until chicken is mostly opaque and almost cooked through, 10 minutes more.
    Stir in coconut milk, then add broccoli. Reduce heat to medium-low and cook uncovered, stirring occasionally, until the chicken is cooked through, the broccoli is bright green and crisp tender, the sauce will be creamy. Finally, add the butter and stir.
    Place a cup of rice on a plate or in a bowl and top with chicken mixture sprinkle with cilantro if you are using it.
    HAPPY EATING!!