Creamy Coconut Chicken Curry with Broccoli – Easy Weeknight Dinner

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There’s something deeply comforting about a bowl of creamy curry after a long day. You know those nights when your energy is low, your patience is wearing thin, and the idea of cooking sounds exhausting? That’s exactly when this Creamy Coconut Chicken Curry with Broccoli steps in like a warm hug. It’s rich, aromatic, and incredibly easy to make – the kind of dish you can count on when life gets hectic and you just want to sit down to something satisfying and soul-soothing.

With bold spices, creamy coconut, and vibrant veggies, you get a nourishing meal that feels indulgent yet balanced. Best of all? You won’t spend all night in the kitchen. Let’s dive into everything you need to bring this cozy classic to life in your own kitchen.

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Why This Creamy Coconut Chicken Curry Belongs in Your Weekly Rotation

You’re juggling a dozen things already. This curry gives you one less thing to worry about. Here’s why it’s the answer to your weeknight dinner woes:

• Full-bodied flavor without complicated steps
• Ready in about 35 minutes from prep to plate
• Loaded with goodness: protein, fiber, and immune-boosting turmeric
• Customizable based on what’s in your pantry
• Dairy-free and naturally gluten-free

Whether you’re cooking for yourself, your family, or meal prepping for the week, this dish checks every box.  Indulge in gourmet dining at home with our Baked Spinach Mushroom Quesadillas

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Ingredients You’ll Need (and Smart Substitutes)

To keep things streamlined, gather all your ingredients before you start. If you’re missing something, don’t stress—this recipe is flexible.

Chicken Curry Base

Ingredient	Amount	Substitution Notes
Coconut oil	3 tablespoons	Vegetable or canola oil works too
Star anise	3 whole	Skip if unavailable
Cinnamon stick	1	Adds warm depth
Onion (chopped)	1 medium	Yellow or white both work
Chicken thighs (sliced)	1 pound	Chicken breast or tofu also work
Garlic (grated)	1 teaspoon	Use paste if in a pinch
Fresh ginger (grated)	1 teaspoon	Powdered can work, but fresh is better
Fresh turmeric (grated)	3 teaspoons	Or 1½ tsp ground turmeric
Chicken broth	2 cups	Vegetable broth for a meat-free twist
Coconut cream	14 ounces	Full-fat coconut milk is fine too
Broccoli florets	1 large head	Frozen works in a pinch
Fresh cilantro	1 cup loosely packed	For garnish and freshness

Spice Mix

Spice	Amount
Kosher salt	1½ tsp
Garam masala	1½ tsp
Ground coriander	1½ tsp
Ground cumin	½ tsp
Ground fennel	½ tsp

Pro tip: No fennel? Just bump up the garam masala by ½ tsp.

For Serving

• Cooked jasmine or basmati rice
• Crispy fried shallots (optional but delicious)
• Extra chopped cilantro

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Simple Step-by-Step Instructions for a Restaurant-Quality Result

Even if you’re not confident in the kitchen, this recipe guides you each step of the way. Just follow along and you’ll have a fragrant, flavorful curry in no time.

1. Mix Your Spices

In a small bowl, combine the salt, garam masala, coriander, cumin, and fennel. Keep it nearby.

2. Sauté the Aromatics

Heat your oil in a heavy-bottomed pot over medium-high. Add the star anise and cinnamon stick. Stir for 2 minutes, letting those spices bloom.

3. Add Onion and Chicken

Toss in your chopped onion and cook for 2 minutes until softened. Then stir in your chicken slices and cook just until no longer pink on the outside (about 3 minutes).

4. Stir in Garlic, Ginger, and Turmeric

Add the grated garlic, ginger, and turmeric. Cook for 1 minute, letting the fragrance build.

5. Add Spice Mix and Simmer

Sprinkle in your spice blend and stir for 30 seconds. Then pour in the broth and coconut cream. Bring everything to a simmer and let it cook uncovered for 12 minutes to allow the sauce to thicken.

6. Add Broccoli

Stir in the broccoli and cook for about 3 more minutes until just tender but still vibrant.

7. Finish and Garnish

Remove the pot from heat. Let it sit for 5 minutes so the flavors meld and the sauce thickens slightly. Stir in your fresh cilantro. Spoon the curry over hot rice and top with extra cilantro and fried shallots.

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Variations and Helpful Tips

Your kitchen, your rules. This curry adapts to what you have and what you like.

Make It Vegetarian

• Swap chicken with tofu, tempeh, or chickpeas
• Use vegetable broth instead of chicken broth

Control the Heat

• Want it spicy? Add red chili flakes or fresh green chilies
• Prefer mild? Use sweet paprika instead

Boost the Veggies

• Add bell peppers, snap peas, or carrots with the broccoli
• Stir in spinach or kale at the end

Storage and Meal Prep

• Keeps in the fridge for up to 4 days
• Freezer-friendly for up to 2 months
• Reheat gently to maintain the sauce’s creaminess

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Nutritional Snapshot (Per Serving)

Nutrition Info	Amount
Calories	~450
Protein	~30g
Carbohydrates	~22g
Fat	~28g
Fiber	~4g
Sugar	~5g

Values are approximate and will vary based on brands and measurements used.

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Frequently Asked Questions (FAQ)

Is this coconut chicken curry spicy?

Not unless you want it to be. As written, it’s mild and aromatic. Spice it up with fresh chilies or chili powder if you like heat.

Can I use chicken breast instead of thighs?

Yes, but thighs give a juicier result. If you use breast meat, be sure not to overcook it.

What rice pairs best with this curry?

Jasmine or basmati rice are ideal. You could also try it with brown rice or cauliflower rice.

What if I don’t have coconut cream?

Full-fat coconut milk is a perfect stand-in. Just avoid light versions, which can thin out the sauce.

Can I make this ahead of time?

Absolutely. This curry tastes even better the next day after the flavors have had more time to mingle.

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Final Thoughts: Your New Weeknight Go-To

Dinner doesn’t have to be a battle between flavor and convenience. This creamy coconut chicken curry is proof that you can have both. It wraps you in warmth, comforts your taste buds, and gives you a full, satisfied belly without monopolizing your evening. And once you make it, you’ll want to return to it again and again.

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