Chicken Coconut Curry

• 500g chicken breast or thighs, cut into bite-sized pieces
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 1 tablespoon minced ginger 
• 1 tablespoon turmeric powder
• 1 teaspoon ground cumin 
• 1 teaspoon ground coriander 
• 1/2 teaspoon chili powder 
• 1 can Kara coconut milk
• 1 cup chicken broth
• 2 cups broccoli florets
• Juice of 1 lime
• Salt and pepper to taste
• Fresh coriander leaves, for garnish
• Cooked rice or naan bread, for serving

1. Heat oil in a large skillet or pot over medium heat.
2. Add the chopped onion and cook until softened, about 5 minutes.
3. Add the minced garlic and ginger, and cook for another 1-2 minutes until fragrant.
4. Stir in the turmeric, cumin, ground coriander, and chili powder. 
5. Cook for another minute until the spices are toasted.
6. Add the chicken pieces to the pot and cook until browned on all sides.
7. Pour in the coconut milk and chicken broth, and bring the mixture to a simmer. 
8. Cover and let it simmer for 15-20 minutes, until the chicken is cooked through and tender.
9. Add the broccoli to the pot and continue to simmer for another 3-4 minutes.
10. Squeeze the lime juice into the curry and stir to combine. Season with salt and pepper to taste.
11. Garnish with fresh coriander leaves. 
12. Enjoy with cooked rice or naan bread.

Davis Food Ingredients