in Recipes

Broccoli with chickpeas and chicken breast in coconut sauce

updated

Spread the love

Ingredients for 2 servings:

  • 200 g chicken breast
  • 100 g chickpeas, from the can
  • 300 g broccoli florets
  • 100 g onion(s)
  • 2 garlic cloves
  • 120 ml chicken broth
  • 200 g coconut milk
  • 1 tsp curry powder
  • 2 tbsp sesame oil
  • some sauce thickener
  • Salt and pepper, from the mill

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

quick lunch

Cut the chicken breast into strips. Dice the onion. Heat the oil in a pan and sear the chicken strips. Then remove from the pan. Sauté the diced onion in the frying fat and press in the garlic. Dust with curry powder and deglaze with the stock and coconut milk. Add a little sauce thickener. Stir in the broccoli florets and chickpeas. Cover and simmer for about 8 minutes. Stir in the fried chicken strips and heat through. Season with salt and pepper, if desired. Serve with rice.

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Thai Sweet Chili Sauce

Sweet potatoes with peanut sauce