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Chicken and Broccoli in a Curried Yoghurt Sauce

Chicken and Broccoli in a Curried Yoghurt Sauce is a traditional Indian recipe for a classic dish of chicken cooked with broccoli in a yoghurt-based sauce flavoured with garlic, ginger, chillies, curry powder and curry spices. The full recipe is presented here and I hope you enjoy this classic Indian version of: Chicken and Broccoli in a Curried Yoghurt Sauce.

prep time

20 minutes

cook time

25 minutes

Total Time:

45 minutes

Serves:

4

Rating: 4.5 star rating

Tags : CurryChilli RecipesSpice RecipesChicken RecipesFowl RecipesVegetable RecipesIndian Recipes



Ingredients:

1 small onion, finely chopped
5 garlic cloves, finely chopped
3cm length of ginger, grated
1 medium hot chilli, finely chopped
1 tbsp butter
1 tsp curry powder
1/2 tsp ground cumin seeds
1/2 tsp ground green cardamom seeds
6 chicken breasts
180ml chicken stock
1 head of broccoli (with stalk), chopped
1 tbsp coriander (cilantro) leaves, finely chopped
180ml plain yoghurt
juice of 1 lemon

Method:

Melt the butter in a pan or wok and use to fry the onion, garlic, ginger and chilli for about 5 minutes, or until the onion is soft. Stir-in the curry powder, cumin and cardamom and cook for 1 minute more. Add the chicken and stir-fry for 2 minutes before adding the stock. Bring the mixture to a boil then reduce to a simmer, cover and cook for 10 minutes, turning the chicken breasts over half way through.

After the 10 minutes are up remove the chicken from the pan and set aside. Meanwhile, add the broccoli and coriander then cover and cook for 5 minutes. At the end of this time remove the broccoli with a slotted spoon and set aside. Bring the pan back to a boil and continue cooking until the liquid has almost all evaporated before returning the chicken and broccoli to the pan.

Stir-in the yoghurt and allow the mixture to heat through (but do not boil). Stir-in the lemon juice and serve on a bed of rice.