Chickenandbroccolithaicurry Recipes

CHICKEN AND BROCCOLI THAI CURRY

Steps:

• In a medium saucepan combine curry paste and coconut milk and heat.
• Just before boiling, reduce heat and simmer for 5 minutes.
• Add remaining ingredients and simmer for 10-15 minutes.
• Serve over freshly cooked rice.

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.

EASY RED THAI CURRY WITH CHICKEN AND BROCCOLI

Steps:

• Heat oil in a deep skillet over medium-high heat and saute chicken until browned, 2 to 3 minutes. Add garlic and curry paste and cook until fragrant, about 2 minutes. Pour in coconut milk and season with sugar and salt. Mix well. Add broccoli, cover, and simmer until broccoli is soft, about 7 minutes. Sprinkle with green onions.

CURRY CHICKEN BROCCOLI CASSEROLE

Steps:

• Melt the butter in a small saucepan over medium heat. Once the butter is completely melted, add the flour. Cook, stirring rapidly until the mixture is thick. Grab a whisk, then add the chicken stock, whisking until smooth. Next, add the milk. Bring to a simmer and cook, stirring, until thickened. Remove from the heat and add salt and pepper to taste. Set aside and allow to cool to room temperature before adding the casserole. (cool completely)
• Pre-cook the chicken and cut into bite-size pieces, about ½ to 1-inch pieces. You can either roast it in the oven or poach it on the stove top. I find that poaching works best for boneless skinless chicken breasts.
• Chop broccoli into bite-sized florets, about 1-inch. Bring a large pot of water to a boil; carefully drop the broccoli florets into the boiling water. Cook until crisp-tender and bright green, about 2 minutes. Dump the broccoli into a strainer and then immediately into an ice bath.
• Preheat oven to 400 degrees F.
• In a 13x9 baking dish, layer the broccoli into the bottom of the dish, then top with chicken; set aside.
• In a small mixing bowl, add the cooled cream of chicken soup, mayonnaise, curry, lemon juice. Mix well with a whisk, then season with salt & pepper to taste.
• Pour the curry cream mixture over the chicken and broccoli; use a spoon to smooth out, ensuring to cover all of the chicken.
• Top with cheddar cheese and croutons.
• Bake 20 to 30 minutes, cheese has melted, warmed through and the croutons have started to brown.
• If the croutons get too brown before the casserole is warmed through, tent with foil.
• Remove from the oven. Cool about 10 minutes before serving.

CHICKEN AND BROCCOLI

Steps:

• Grease casserole, mix soup, lemon juice, mayonnaise well together.
• Cook broccoli and drain it very good. Add chicken and broccoli to mixture. Blend until well coated. Place in casserole. Bake at 400 degrees for 45 minutes.