March 20, 2016

Broccoli and chicken in curry sauce

I noticed this recipe on broccoli and chicken in curry sauce in the weekly magazine (issue 08/2016), and when I had broccoli in my weekly vegetable box looking into my kitchen asking to be used, it was an easy decision to cook this dish. I have made no modification to this dish.

Another time I would replace the pasta with rice instead of, as I find paste and curry sauce to be a strange taste match. Another would also be to boil the chicken in some vegetable stock instead of plain water.

Broccoli and chicken in curry sauce: - 4 servings

  • 1 broccoli
  • 4 chicken breasts
  • 1 onion - medium-fine chopped
  • 1 cloves of garlic - finely chopped
  • 15 g butter
  • 2 dl water
  • 350 g pasta
  • 2½ dl dairy whipping cream - 35-40% fat
  • 1-2 tablespoons carry
  • salt & pepper for seasoning
  1. Divide the broccoli into small buckets (the stock can be use in home-made juice). Place the broccoli buckets in a strainer.
  2. Melt the butter in a frying pan and fry the onion and garlic for 2-3 minutes.
  3. Place the chicken breasts in the frying pan, brown the skin on each side.
  4. Add water (vegetable stock) to the frying pan. Boil the chicken breasts on each side for 5 minutes.
  5. Meanwhile boil the pasta.
  6. Remove the chicken from water part.
  7. Add the whipping cream and curry to the frying pan. Cook up and reduce slightly the volume.
  8. Drain the cooked paste into the strainer containing the broccoli.
  9. Serve and enjoy.

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