Curried Chicken N Broccoli Recipes

CHICKEN AND BROCCOLI CURRY

Steps:

• Mix cumin, coriander, paprika, turmeric, black pepper, salt, and cayenne together in a small bowl for the spice blend.
• Coat chicken breasts generously on both sides with about 1/2 of the spice blend and refrigerate, 2 to 12 hours. Reserve remaining spice blend until needed.
• Cut broccoli florets off the stems. Slice the stems into strips, and then into 1/4-inch cubes, and reserve. Cut the florets into 1-inch pieces and set aside.
• Heat butter and olive oil in a deep skillet or saucepan over medium-high heat. Add the chicken breasts and brown well, about 3 minutes on each side. Transfer onto a plate and let cool enough to handle, about 10 minutes.
• While chicken cools, add garlic to the pan drippings. Cook and stir over medium-high heat for 30 seconds. Stir in the remaining spice blend and toast for 30 seconds. Pour in coconut milk and stir in ketchup, making sure to scrape up any bits from the bottom of the pan. Bring to a simmer; reduce heat to medium, stir in chicken broth, and let simmer until reduced, about 10 minutes.
• Stir cubed broccoli stems into the sauce and cook until almost tender, 5 to 7 minutes.
• Meanwhile, cut chicken breasts into 1/2-inch strips, and then into 1/2-inch cubes.
• Increase skillet heat to medium-high and add broccoli florets. Cover and cook until almost tender, 3 to 4 minutes. Add chicken, and cook, stirring, until chicken is no longer pink in the center, and the broccoli is just fully tender, about 3 minutes. Taste and adjust seasoning. Serve immediately. Top with thinly sliced green onions.

CURRIED CHICKEN AND BROCCOLI TOPPING

Steps:

• In a large skillet heat the oil over moderately high heat until hot. Add the scallion, ginger and garlic and cook the mixture, stirring, 30 seconds. Add the chicken and cook the mixture, stirring, until no longer pink. Add the broccoli and cook, stirring, 1 minute more. Add the broth and bring the liquid to a boil, stirring. Simmer, stirring, until lightly thickened. Season with lemon juice and stir in cilantro. Serve over pasta.

CURRIED CHICKEN AND BROCCOLI CASSEROLE

Steps:

• Preheat the oven to 350 degrees F. Butter a 2 to 3 quart baking dish.
• Steam the broccoli in a large microwave-safe bowl with a splash of water, covered, until crisp-tender, 2-4 minutes. Alternatively, steam it in a saucepan with water over medium-high heat. Drain and set aside.
• Fill a large high-sided skillet with about 1 inch water and bring to a boil. Add the chicken and cool until just opaque, about 5 minutes. Drain the chicken and pat dry with paper towels.
• Stir together the mushroom soup, mayonnaise, lemon juice and curry powder in a large bowl.
• Arrange the broccoli on the bottom of the prepared baking dish, then top with the chicken and then the mushroom mixture. Sprinkle the top with the Cheddar and breadcrumbs.
• Dot the top with the butter. Bake until bubbly and golden brown, about 30 minutes.

CHICKEN WITH BROCCOLI

Steps:

• Preheat oven to 350 degrees. Dry chicken inside and out. Cut and separate broccoli flowerets from stems and reserve. Peel and chop the stems.
• Heat two tablespoons of the oil in an ovenproof casserole large enough to hold the chicken. Lightly brown the chicken in the oil on all sides. Remove the chicken from the casserole and set aside on a plate.
• Add the onion, ginger, chopped broccoli stems, garlic and red pepper to the casserole and saute over low heat until the onion is transparent but not browned. Stir in the wine. Season to taste with salt and pepper.
• Return the chicken to the casserole along with any juices from the plate. Cover the casserole and bring to a simmer.
• Place the casserole in the oven and bake for 45 minutes. Scatter the broccoli flowerets in the casserole around the chicken, baste them with some of the juices in the casserole, cover and bake another 10 to 15 minutes, until the broccoli flowerets are tender and the chicken is done.
• Remove the chicken from the casserole and disjoint or carve it. Arrange the broccoli flowerets and the chopped broccoli and onion mixture around the chicken and serve.

CURRIED CHICKEN AND BROCCOLI CASSEROLE

Steps:

• Preheat oven to 350.
• Spray 9 x 13 glass baking dish with non-stick spray. Arrange broccoli in bottom, sprinkle with almonds and arrange chicken on top.
• For the sauce, mix cream of mushroom soup, mayonnaise, lemon juice, sherry, and curry powder until well blended. Spoon evenly over the top of the chicken. Sprinkle cheddar on top.
• Bake at 375 for 45 minute until cheese starts to turn golden and it is bubbly. Serve over rice.