Time: 25 min.
Complexity: easily
Servings: 4

Chicken and broccoli curry - a detailed recipe.

Ingredients:

• 6 chicken thighs
• 1 cup broccoli florets
• 3/4 cup frozen green peas
• 2 carrots, peeled and sliced ​​diagonally into circles
• 1/4 cup heavy cream
• 2 tablespoons of vegetable oil
• 1 tbsp (15 g) butter
• Salt and ground black pepper
• 1 cup chopped onion
• 3 tsp curry spices
• 1/2 tsp cayenne pepper
• 1 teaspoon cinnamon
• 1 teaspoon cumin
• 1.5 cups low-sodium chicken broth

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

chicken thighs, broccoli cabbage, carrot, peas, cream, onions, curry, ground cayenne pepper, cinnamon, cumin

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Preparation:

Step 1
• Heat the vegetable oil in a large skillet and add the butter until melted. Season the chicken thighs with salt and pepper. Fry the thighs, skin-side down, until golden brown. Turn the chicken over and continue cooking until golden brown. Transfer the chicken to a plate.
Step 2
• Add the onion and sauté until soft. Add the curry powder, cayenne pepper, cinnamon, and cumin and cook until fragrant. Add the carrots and stir. Pour in the chicken broth and bring the mixture to a boil. Return the chicken thighs to the pan and add the broccoli. Cover the pan and simmer for 10 minutes until the chicken is cooked through. Add the cream and green peas. Season to taste. Serve with basmati rice.
  
  Try cooking this curry with coconut milk.

Votes: 3