Cheesy Chicken Broccoli Curry
Elevate your curry game with this indulgent Cheesy Chicken Broccoli Curry, a creamy fusion of bold Indian spices and comforting cheesy goodness. Tender chicken breast cubes are simmered in a luscious sauce made with curry powder, turmeric, and cumin, then enriched with heavy cream and melted cheddar cheese for a velvety texture. Bright green broccoli florets add a burst of color and nutrition, while fragrant garlic, ginger, and onion build layers of irresistible flavor. Perfectly paired with fluffy basmati rice, this one-pan dinner is ready in just 45 minutes, making it a mouthwatering option for weeknight meals or casual get-togethers. Garnished with fresh cilantro for a refreshing finish, this recipe is a must-try for anyone craving comfort food with a spicy twist.
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Recipe Information
Ingredients
- 500 grams Chicken breasts
- 300 grams Broccoli florets
- 200 grams Shredded cheddar cheese
- 200 ml Heavy cream
- 2 tablespoons Butter
- 1 medium Yellow onion
- 3 Garlic cloves
- 1 tablespoon Ginger
- 2 tablespoons Curry powder
- 1 teaspoon Ground turmeric
- 1 teaspoon Ground cumin
- 250 ml Chicken stock
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Vegetable oil
- 2 tablespoons Fresh cilantro leaves
- 4 cups Cooked basmati rice
Instructions
Cut the chicken breasts into bite-sized cubes and season with a pinch of salt and pepper. Set aside.
Trim and divide the broccoli into small florets, then blanch in boiling water for 2-3 minutes until bright green and slightly tender. Drain and set aside.
Chop the onion finely. Mince the garlic cloves and ginger.
Heat a large skillet or pot over medium heat and add the vegetable oil. Once hot, add the onion and sauté for 3-4 minutes until translucent.
Stir in the garlic and ginger, cooking for another minute until fragrant.
Add the curry powder, turmeric, and cumin to the onion mixture. Stir well, toasting the spices for 1-2 minutes.
Push the onion mixture to one side of the skillet and add the chicken cubes to the other side. Sear the chicken on all sides until lightly golden, about 5 minutes.
Pour the chicken stock into the skillet and stir everything together. Bring to a gentle simmer and cook for 10 minutes, allowing the chicken to cook through.
Reduce the heat to low and stir in the heavy cream. Allow the mixture to simmer gently for 3-4 minutes, thickening slightly.
Add the shredded cheddar cheese one handful at a time, stirring continuously to create a smooth, creamy sauce.
Gently fold in the blanched broccoli florets and cook for another 2-3 minutes to warm through. Season the curry with additional salt and black pepper to taste.
Finish with a sprinkle of fresh chopped cilantro on top.
Serve the cheesy chicken broccoli curry hot over a bed of cooked basmati rice.
Nutrition Facts
Calories |
3648 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 203.0 g | 260% | |
| Saturated Fat | 104.7 g | 524% | |
| Polyunsaturated Fat | 17.5 g | ||
| Cholesterol | 906 mg | 302% | |
| Sodium | 8501 mg | 370% | |
| Total Carbohydrate | 198.1 g | 72% | |
| Dietary Fiber | 13.1 g | 47% | |
| Total Sugars | 9.6 g | ||
| Protein | 241.5 g | 483% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 1789 mg | 138% | |
| Iron | 27.2 mg | 151% | |
| Potassium | 604 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
