Creamy coconut chicken curry with broccoli from Half Baked Harvest Quick & Cozy (page 175) by Tieghan Gerard

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Notes about this recipe

  • Eat Your Books

    Can substitute boneless, skinless chicken breasts for thighs.

  • averythingcooks on August 03, 2025

    We enjoyed this quick dinner but I did make a couple of changes while using the stove top method. I gave the aromatics (+ some sweet pepers) & the spices a low/slow sautee 1st and then added the chicken to partially cook/"marinate" in the flavours. I then proceeded as directed but cut back on the tomato paste, based on other recipes that were too tomato paste heavy for us. I used 3/4 of the chicken called for & to make up for that, I added a big handful of beans + the extra peppers added earlier also helped here. I make lots of long day curries that we love but considering the little time spent here (which is what I needed yesterday), we thought this was good.

  • christinezac on February 11, 2025

    Easy and tasty

  • boncie on February 03, 2025

    This was not the best curry recipe. Onions for a curry need to be cooked slow and low first until they are unctuous, but this recipe has them being boiled. Pretty one dimensional sauce, I added lime juice to lift it but it needed so much more. I served the broccoli separately as I knew I would have to freeze the leftovers and I didn't fancy mushy broccoli. It was ok but there are better curries out there.

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