Chicken and Broccoli Coconut Curry
AuthorDylan WerthDifficultyIntermediateThis recipe has a mild curry flavor with just a hint of coconut. I'd say the difficulty level is intermediate because it can be tough to finely chop turmeric and ginger.
4 Chicken Breast, Cubed
13.50 oz Full Fat Coconut Milk
1 Head of Broccoli, chopped
3 Red Potatoes, chopped
1 tbsp Fresh Turmeric, finely chopped
1 tbsp Fresh Ginger, finely chopped
2 Garlic cloves, sliced
2 tbsp Cilantro, chopped
2 Bay Leaves
1 tbsp Duck Fat
Sea Salt and Pepper to taste
1
In a well-seasoned cast-iron over medium heat, add 1 Tbsp duck fat until the entire skillet is coated. Add the chicken breast, potatoes, bay leaves, and garlic. Add sea salt and pepper to taste.
2
After about 8 minutes, add the broccoli and stir.
3
After 2 more minutes, add coconut milk, turmeric, ginger, and cilantro. Let cook for 10 more minutes at a soft boil.
4
Let cool and serve.
Ingredients
4 Chicken Breast, Cubed
13.50 oz Full Fat Coconut Milk
1 Head of Broccoli, chopped
3 Red Potatoes, chopped
1 tbsp Fresh Turmeric, finely chopped
1 tbsp Fresh Ginger, finely chopped
2 Garlic cloves, sliced
2 tbsp Cilantro, chopped
2 Bay Leaves
1 tbsp Duck Fat
Sea Salt and Pepper to taste