This dish is my favourite winter dish, nothing warms me up or fills me up more than my chicken coconut curry with mushrooms and broccoli. Sometimes I serve it with rice other times I add steamed white cabbage.
2 Chicken breasts
1 medium onion
3 gloves of garlic
1 teaspoon of coriander seeds
1 tablespoon of coconut oil
5-8 bits of broccoli
1 can of coconut milk
1 tablespoon of curry (add more for taste)
1 teaspoon of dried chili flakes
1 cup of brown rice (alternatively – shredded white cabbage)
In wok or large fry pan, add coconut oil. Fry onion and garlic til transparent, add pre-cooked chicken, and mushrooms. Toss/Stir for about 2-3 minutes.
Add coconut milk along with coriander seeds, curry and chili. Let cook for 5-7 minutes
Add broccoli on top of dish and cover. This steams the broccoli. After about 5 minutes of steaming mix into other ingredients and allow to cook for 5-7 minutes. Broccoli should remain crunchy not go soggy.
Finally strain rice and mix in. Rice will absorb a lot of the curry sauce so do not add too much rice. As an alternative to rice, sometimes I like to steam some white cabbage and add it to the sauce at the very end. This gives the curry another vegetable and the strips of cabbage kinda look like noodles.