13 Delicious Chicken and Broccoli Curry Recipes

Feeling stuck in a dinner rut? Chicken and broccoli curry is the perfect dish to spice up your weeknights with minimal effort and maximum flavor. Whether you’re craving something creamy, spicy, or downright comforting, our roundup of 13 delicious recipes has got you covered. Dive in to discover your next favorite meal that’s sure to please the whole family!

Creamy Coconut Chicken and Broccoli Curry

Vibrant and comforting, this dish blends tender chicken with crisp broccoli in a rich coconut curry sauce. Perfect for a quick weeknight dinner that doesn’t skimp on flavor.

Ingredients

• 1.5 lbs chicken breast, cut into bite-sized pieces
• 2 cups broccoli florets
• 1 can (13.5 oz) coconut milk
• 2 tbsp curry powder
• 1 tbsp olive oil
• 1 onion, diced
• 2 garlic cloves, minced
• A splash of lime juice
• A couple of cilantro leaves for garnish

Instructions

1. Heat olive oil in a large skillet over medium heat.
2. Add diced onion and minced garlic, sauté until translucent, about 3 minutes.
3. Tip: Keep stirring to prevent burning and ensure even cooking.
4. Add chicken pieces to the skillet, cook until no longer pink, about 5 minutes.
5. Sprinkle curry powder over the chicken, stir to coat evenly.
6. Pour in coconut milk, bring to a gentle simmer.
7. Tip: Simmering too vigorously can cause the coconut milk to separate.
8. Add broccoli florets, cover and cook until broccoli is tender but still vibrant, about 5 minutes.
9. Tip: For extra crispiness, add broccoli in the last 3 minutes of cooking.
10. Finish with a splash of lime juice, stir well.
11. Garnish with cilantro leaves before serving.

The curry boasts a creamy texture with a hint of tang from the lime. Serve over steamed rice or with naan bread for scooping up the sauce.

Spicy Thai Chicken and Broccoli Curry

Ready to spice up your dinner routine? This Spicy Thai Chicken and Broccoli Curry is a quick, flavorful dish that packs a punch.

Ingredients

• 1.5 lbs chicken breast, cut into bite-sized pieces
• 2 cups broccoli florets
• 1 can (13.5 oz) coconut milk
• 2 tbsp red curry paste
• 1 tbsp fish sauce
• 1 tbsp brown sugar
• a splash of lime juice
• a couple of garlic cloves, minced
• 1 tbsp vegetable oil
• 1/2 cup chicken broth

Instructions

1. Heat vegetable oil in a large pan over medium-high heat.
2. Add minced garlic and sauté for 30 seconds until fragrant.
3. Toss in chicken pieces, cooking until they’re no longer pink, about 5 minutes.
4. Stir in red curry paste, coating the chicken evenly.
5. Pour in coconut milk, chicken broth, fish sauce, and brown sugar, stirring to combine.
6. Bring the mixture to a simmer, then reduce heat to medium-low, cooking for 10 minutes.
7. Add broccoli florets, simmering for another 5 minutes until tender but crisp.
8. Finish with a splash of lime juice, stirring well.

Makes for a creamy, spicy curry with tender chicken and crisp broccoli. Serve over steamed jasmine rice or with a side of crusty bread to soak up the sauce.

Healthy Low-Carb Chicken and Broccoli Curry

Busy weeknights call for quick, healthy meals that don’t skimp on flavor. This low-carb chicken and broccoli curry is your answer, ready in under 30 minutes.

Ingredients

• 1.5 lbs chicken breast, cut into bite-sized pieces
• 2 cups broccoli florets
• 1 can (13.5 oz) coconut milk
• 2 tbsp curry powder
• 1 tbsp olive oil
• A splash of lime juice
• A couple of garlic cloves, minced
• 1 small onion, diced
• Salt, just a pinch

Instructions

1. Heat olive oil in a large skillet over medium-high heat (350°F).
2. Add diced onion and minced garlic, sauté until translucent, about 2 minutes. Tip: Don’t let the garlic burn.
3. Toss in chicken pieces, cook until no longer pink, roughly 5 minutes. Tip: Stir occasionally for even cooking.
4. Sprinkle curry powder and a pinch of salt over the chicken, stir to coat evenly.
5. Pour in coconut milk, bring to a gentle simmer. Tip: Lower heat if it bubbles too vigorously.
6. Add broccoli florets, cover and cook for 5 minutes until broccoli is tender but still crisp.
7. Finish with a splash of lime juice, stir well.

Flavorful and satisfying, this curry boasts creamy coconut milk with a hint of lime. Serve over cauliflower rice for an extra low-carb kick or enjoy as is for a comforting bowl.

Quick and Easy Chicken and Broccoli Curry

Make this chicken and broccoli curry when you’re short on time but crave something hearty. It’s a one-pan wonder that’s both nutritious and satisfying.

Ingredients

• 1.5 lbs chicken breast, cut into bite-sized pieces
• 2 cups broccoli florets
• 1 onion, finely chopped
• 2 garlic cloves, minced
• a splash of olive oil
• 1 can (13.5 oz) coconut milk
• 2 tbsp curry powder
• a couple of pinches of salt
• 1 cup basmati rice

Instructions

1. Heat a splash of olive oil in a large pan over medium heat (350°F).
2. Add the chopped onion and minced garlic, sauté until translucent, about 3 minutes.
3. Toss in the chicken pieces, cook until they’re no longer pink, roughly 5 minutes. Tip: Don’t overcrowd the pan to ensure even cooking.
4. Sprinkle the curry powder and a couple of pinches of salt over the chicken, stir well to coat.
5. Pour in the coconut milk, bring to a simmer, then reduce heat to low. Let it bubble gently for 10 minutes. Tip: Stir occasionally to prevent sticking.
6. Add the broccoli florets, cover the pan, and cook for another 5 minutes until the broccoli is tender but still vibrant. Tip: Steam trapped under the lid helps cook the broccoli evenly.
7. Meanwhile, cook the basmati rice according to package instructions.
8. Serve the curry hot over the cooked rice.

This curry boasts a creamy texture with a bold flavor that’s not too spicy. Try garnishing with fresh cilantro or a squeeze of lime for an extra zing.

Authentic Indian Chicken and Broccoli Curry

Bold flavors and vibrant colors define this Authentic Indian Chicken and Broccoli Curry. It’s a hearty dish that brings warmth to any table.

Ingredients

• 1.5 lbs chicken breast, cut into bite-sized pieces
• 2 cups broccoli florets
• 1 large onion, finely chopped
• 3 garlic cloves, minced
• 1 tbsp ginger, grated
• 2 tbsp vegetable oil
• 1 can (14 oz) coconut milk
• 2 tbsp curry powder
• 1 tsp turmeric
• 1 tsp cumin
• A splash of lime juice
• A couple of cilantro leaves for garnish
• Salt to taste

Instructions

1. Heat oil in a large pan over medium heat (350°F).
2. Add onions, garlic, and ginger. Sauté until onions are translucent, about 5 minutes.
3. Stir in curry powder, turmeric, and cumin. Cook for 1 minute to release the aromas.
4. Add chicken pieces. Cook until they’re no longer pink, about 7 minutes.
5. Pour in coconut milk. Bring to a simmer, then reduce heat to low.
6. Add broccoli florets. Cover and cook for 5 minutes, until broccoli is tender but still crisp.
7. Squeeze in lime juice. Stir well and adjust salt if needed.
8. Garnish with cilantro leaves before serving.

Delightfully creamy with a kick of spice, this curry pairs perfectly with steamed rice or naan. The broccoli adds a fresh crunch, balancing the rich sauce.

One-Pot Chicken and Broccoli Curry

Fast, flavorful, and fuss-free, this one-pot wonder is your ticket to a satisfying meal with minimal cleanup. Perfect for weeknights when time is tight but taste is non-negotiable.

Ingredients

• 1.5 lbs chicken thighs, cut into bite-sized pieces
• 2 cups broccoli florets
• 1 onion, diced
• 3 garlic cloves, minced
• 1 tbsp ginger, grated
• 2 tbsp curry powder
• 1 can (13.5 oz) coconut milk
• A splash of vegetable oil
• A couple of cilantro leaves for garnish

Instructions

1. Heat a splash of vegetable oil in a large pot over medium heat.
2. Add the diced onion, minced garlic, and grated ginger. Sauté until the onion is translucent, about 3 minutes.
3. Tip: Keep stirring to prevent the garlic from burning.
4. Add the chicken pieces to the pot. Cook until they’re no longer pink on the outside, about 5 minutes.
5. Sprinkle the curry powder over the chicken. Stir well to coat every piece.
6. Pour in the coconut milk. Bring the mixture to a simmer.
7. Tip: Simmering, not boiling, ensures the chicken stays tender.
8. Add the broccoli florets. Cover the pot and let it cook for 10 minutes, or until the broccoli is tender but still vibrant.
9. Tip: For extra flavor, let the curry sit covered for 5 minutes off the heat before serving.
10. Garnish with cilantro leaves.

Yield a creamy, aromatic curry with tender chicken and crisp-tender broccoli. Serve over a bed of steamed rice or with naan for scooping up every last bit.

Vegan Chickpea and Broccoli Curry

This vegan chickpea and broccoli curry is a quick, flavorful dish perfect for weeknights. Toss everything in one pot for minimal cleanup.

Ingredients

• 1 can (15 oz) chickpeas, drained
• 2 cups broccoli florets
• 1 onion, diced
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1 can (14 oz) coconut milk
• 2 tbsp curry powder
• A splash of lime juice
• A couple of cilantro leaves for garnish

Instructions

1. Heat olive oil in a large pot over medium heat.
2. Add diced onion and minced garlic, sauté until translucent, about 3 minutes.
3. Stir in curry powder, cook for 1 minute to release flavors.
4. Pour in coconut milk, bring to a simmer.
5. Add chickpeas and broccoli, simmer for 10 minutes until broccoli is tender.
6. Squeeze in lime juice, stir well.
7. Garnish with cilantro before serving.

Done in under 30 minutes, this curry is creamy with a hint of tang. Serve over rice or with naan for a hearty meal.

Slow Cooker Chicken and Broccoli Curry

Ready to dive into a hassle-free dinner that packs a punch? This Slow Cooker Chicken and Broccoli Curry is your ticket to a flavorful meal with minimal effort.

Ingredients

• 1.5 lbs of chicken thighs, cut into bite-sized pieces
• 2 cups of broccoli florets
• 1 can (13.5 oz) of coconut milk
• 2 tbsp of curry powder
• 1 tbsp of grated ginger
• 2 cloves of garlic, minced
• 1 onion, diced
• A splash of fish sauce
• A couple of dashes of salt

Instructions

1. Throw the chicken, onion, garlic, and ginger into the slow cooker.
2. Pour in the coconut milk and add the curry powder, fish sauce, and salt. Stir to combine.
3. Set your slow cooker to low and let it cook for 6 hours. Tip: For richer flavor, let the spices toast for a minute before adding liquids.
4. Add the broccoli florets to the slow cooker. Tip: Cutting broccoli into uniform sizes ensures even cooking.
5. Cover and cook on high for another 30 minutes, or until the broccoli is tender but still vibrant. Tip: Overcooking broccoli turns it mushy, so keep an eye on it.
6. Give everything a good stir to coat the broccoli in the curry sauce.

What you get is a creamy, aromatic curry with tender chicken and crisp-tender broccoli. Serve it over a bed of jasmine rice or with naan for scooping up every last bit of sauce.

Gluten-Free Chicken and Broccoli Curry

Everyone needs a quick, flavorful dinner that doesn’t skimp on taste or health. This gluten-free chicken and broccoli curry is your weeknight savior.

Ingredients

• 1.5 lbs chicken breast, cut into bite-sized pieces
• 2 cups broccoli florets
• 1 can (13.5 oz) coconut milk
• 2 tbsp curry powder
• 1 tbsp olive oil
• 1 onion, diced
• 2 garlic cloves, minced
• A splash of lime juice
• A couple of cilantro leaves for garnish

Instructions

1. Heat olive oil in a large skillet over medium heat (350°F).
2. Add diced onion and minced garlic, sauté until translucent, about 3 minutes.
3. Tip: Keep stirring to prevent burning.
4. Add chicken pieces, cook until no longer pink, about 5 minutes.
5. Sprinkle curry powder over chicken, stir to coat evenly.
6. Pour in coconut milk, bring to a simmer.
7. Add broccoli florets, cover and cook for 5 minutes until broccoli is tender.
8. Tip: Don’t overcook the broccoli to keep it crisp.
9. Squeeze a splash of lime juice over the curry, stir well.
10. Tip: Lime juice brightens the flavors.
11. Garnish with cilantro leaves before serving.

Great for a cozy dinner, this curry boasts tender chicken and crisp broccoli in a creamy, spiced sauce. Serve over quinoa for an extra protein punch.

Keto-Friendly Chicken and Broccoli Curry

A keto-friendly chicken and broccoli curry is your ticket to a flavorful, low-carb dinner that doesn’t skimp on satisfaction. Perfect for meal prep, this dish combines tender chicken with crisp broccoli in a creamy, spiced sauce.

Ingredients

– 1.5 lbs chicken thighs, cut into bite-sized pieces
– 2 cups broccoli florets
– 1 can (13.5 oz) coconut milk
– 2 tbsp curry powder
– 1 tbsp olive oil
– A pinch of salt
– A splash of lime juice

Instructions

1. Heat olive oil in a large skillet over medium-high heat until shimmering.
2. Add chicken pieces, seasoning with a pinch of salt. Cook until golden brown, about 5 minutes per side. Tip: Don’t overcrowd the pan to ensure even browning.
3. Sprinkle curry powder over the chicken, stirring to coat evenly. Cook for 1 minute to toast the spices.
4. Pour in coconut milk, stirring to combine. Bring to a simmer.
5. Add broccoli florets, covering the skillet. Cook for 5 minutes until broccoli is tender-crisp. Tip: Keep the lid on to steam the broccoli perfectly.
6. Finish with a splash of lime juice, stirring well. Tip: The lime juice brightens the flavors, so don’t skip it.
Bold flavors and creamy textures make this curry a standout. Serve over cauliflower rice for an extra keto boost or enjoy as is for a comforting bowl.

Japanese-Style Chicken and Broccoli Curry

Zesty and comforting, this Japanese-Style Chicken and Broccoli Curry brings a quick weeknight dinner to your table with minimal fuss. It’s a creamy, savory dish that’s packed with flavor and ready in under 30 minutes.

Ingredients

• 1.5 lbs of chicken thighs, cut into bite-sized pieces
• 2 cups of broccoli florets
• 1 medium onion, sliced
• 2 cloves of garlic, minced
• 1 tbsp of vegetable oil
• 2 tbsp of curry powder
• 1 cup of chicken broth
• 1 cup of coconut milk
• A splash of soy sauce
• A couple of pinches of salt

Instructions

1. Heat the vegetable oil in a large skillet over medium-high heat.
2. Add the chicken pieces and cook until they’re golden brown, about 5 minutes per side. Tip: Don’t overcrowd the pan to ensure even browning.
3. Throw in the onion and garlic, sautéing until the onion turns translucent, roughly 3 minutes.
4. Sprinkle the curry powder over the chicken and veggies, stirring well to coat everything evenly.
5. Pour in the chicken broth and coconut milk, bringing the mixture to a gentle simmer.
6. Add the broccoli florets and let everything cook together for about 10 minutes, or until the broccoli is tender but still bright green. Tip: Cover the skillet to speed up the cooking process.
7. Finish with a splash of soy sauce and a couple of pinches of salt, adjusting as needed. Tip: Taste as you go to balance the flavors perfectly.

Perfectly tender chicken and crisp-tender broccoli swim in a rich, aromatic curry sauce that’s just the right thickness. Serve it over steamed rice or with a side of crusty bread to soak up every last drop.

Chinese Takeout-Style Chicken and Broccoli Curry

Hungry for a quick, flavorful dinner? This Chinese takeout-style chicken and broccoli curry brings the heat and the comfort in one pan.

Ingredients

• 1.5 lbs chicken breast, cut into bite-sized pieces
• 2 cups broccoli florets
• 1 tbsp olive oil
• 2 cloves garlic, minced
• 1 tbsp ginger, grated
• 1 can (13.5 oz) coconut milk
• 2 tbsp curry powder
• A splash of soy sauce
• A couple of dashes of red pepper flakes
• 1 cup basmati rice, cooked

Instructions

1. Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
2. Add chicken pieces, spreading them out in the skillet. Cook until golden brown, about 5 minutes per side. Tip: Don’t overcrowd the pan to ensure even browning.
3. Stir in garlic and ginger, cooking until fragrant, about 30 seconds.
4. Pour in coconut milk, then sprinkle curry powder and red pepper flakes over the top. Stir to combine.
5. Add broccoli florets, stirring to coat them in the sauce. Cover and simmer until broccoli is tender-crisp, about 5 minutes. Tip: Keep the lid on to steam the broccoli perfectly.
6. Finish with a splash of soy sauce, stirring well to incorporate. Taste and adjust seasoning if necessary. Tip: The soy sauce adds depth, so start with a little and add more as needed.
7. Serve hot over cooked basmati rice.

Aromatic and rich, this curry pairs the tender bite of chicken with the crunch of broccoli. Try topping with extra red pepper flakes for a spicy kick or a squeeze of lime for brightness.

Moroccan-Inspired Chicken and Broccoli Curry

Perfect for a weeknight dinner, this Moroccan-inspired chicken and broccoli curry brings bold flavors to your table with minimal fuss.

Ingredients

• 1.5 lbs chicken breast, cut into bite-sized pieces
• 2 cups broccoli florets
• 1 onion, diced
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1 can (14 oz) coconut milk
• 2 tbsp curry powder
• 1 tsp ground cumin
• 1/2 tsp cinnamon
• A splash of lemon juice
• Salt, just a pinch

Instructions

1. Heat olive oil in a large skillet over medium heat (350°F).
2. Add diced onion and minced garlic, sauté until translucent, about 3 minutes.
3. Toss in chicken pieces, cook until no longer pink, roughly 5 minutes. Tip: Don’t overcrowd the pan to ensure even cooking.
4. Sprinkle curry powder, cumin, and cinnamon over the chicken, stir to coat evenly.
5. Pour in coconut milk, bring to a gentle simmer. Tip: Simmering too vigorously can break the coconut milk.
6. Add broccoli florets, cover, and cook for 5 minutes until broccoli is tender but still vibrant. Tip: Keep the lid on to steam the broccoli perfectly.
7. Finish with a splash of lemon juice and a pinch of salt, stir well.

Unbelievably creamy with a hint of warmth from the spices, this curry pairs wonderfully with fluffy rice or crusty bread for soaking up the sauce.

Conclusion

Kickstart your culinary adventure with these 13 Delicious Chicken and Broccoli Curry Recipes, each offering a unique twist on a classic favorite. Whether you’re craving something creamy, spicy, or light, there’s a dish here to satisfy every palate. Don’t forget to try them out, share your top picks in the comments, and pin your favorites on Pinterest for fellow food lovers to discover. Happy cooking!