Curried Chicken and Broccoli Rice

 

I'm having a really busy week this week, so quick and easy has been the order of the day when it comes to meal planning.  Dishes that I can just throw together without a lot of effort and that don't take a lot of time.





I just adore broccoli.  It isn't something we had very often when I was growing up.  I can't ever recall seeing it until my own children were born and quite young.   They used to refer to it as baby trees.  I didn't mind because they loved eating baby trees and it was good for them.   It's a lot more fun to eat a baby tree than it is to eat broccoli!



Chicken, broccoli and rice are a beautiful combination . . .  the flavours and textures complement each other so very well, and in a quick to put together and cook stove top simmer like this one here today, they all shine.



Everything gets cooked in one pan on top of the stove . . . first the chicken . . .  sautéed just until it is almost cooked through, then you add the rice and some seasoning . . .  a bit of stock, garlic, lime juice  . . .



Some curry powder, some cream of coconut . . . and then near the end, (so that it doesn't get over cooked,) lots of lovely chopped broccoli!  Quick to make.  Easy to do.  Simple ingredients.  Put together quickly and on the table in less time than it took me to write this post.  I love easy meals like that, don't you?   They're just perfect for mid-week when I have a lot on and not a lot of time to spare!  I do so hope that you will give this delicious stove top supper casserole a go!    I think you'll really like it!  It may not win any beauty contests for looks, but I am pretty darned sure it would being home Miss Congeniality!

*Curried Chicken and Broccoli Rice*

Serves 4

Printable Recipe  

Adding chicken to casserole type ingredients makes a little chicken go a long way.  Cooked in a skillet on top of the stove which helps to keep the kitchen cool on hot days.  Simple, hearty and delicious!  

210g of raw basamati rice (1 cup) rinsed well in cold water

1 TBS oil

450ml of chicken broth (2 cups)
the juice from 2 limes

2 cloves of garlic, peeled and finely minced

1 tsp garlic salt

1 tsp medium curry powder

1 sachet of creamed coconut (don't confuse this with coconut milk.  It is not the same thing.

If you cannot get the creamed coconut use about 1/4 cup of unsweetened dessicated coconut.)

2 large chicken breast halves, boneless, skinless and diced

1 small broccoli crown, chopped (2 cups)

fine sea salt and freshly ground black pepper    

Heat the oil in a 12 inch wide deep skillet.   Add the chicken pieces and cook over medium high heat until almost cooked through.   Add the rice and saute for several minutes.   Add the chicken broth, lime juice, coconut, garlic,  garlic salt, and curry powder.  Bring to the boil, then cover tightly and cook over low heat for about 15 minutes.  Stir in the broccoli and recover.   Cook for a further 5 minutes or so, until the rice is tender and all the liquid has been absorbed.  

Note:  If you want your broccoli to have a nice fresh green colour.  Steam it separately and just stir it into the rice when you are ready to serve.  If you aren't bothered about the colour, then do as above.