Coconut Curry Chicken & Broccoli

Ingredients

• 2 cups unsweetened coconut milk
• 2 tbsp salt
• 2 tbsp curry powder
• 1 tbsp turmeric
• 2 tsp cumin
• 2 tsp cayenne
• 1.5 tsp granulated garlic
• 1 tsp ginger
• 1 tsp onion powder
• 2 boneless/skinless chicken breasts
• 1 medium yellow onion, sliced into thin half-moons
• 2 cups broccoli florets
• 2 tbsp vegetable/olive oil

Instructions

1. In a small dish, combine spices and set aside.
2. Rinse chicken breasts with cold water and pat dry; cut into bite size pieces.
3. Add chicken pieces to a large ziplock bag and cover with 2 cups of unsweetened coconut milk.
4. Add the spice mixture and seal the bag.
5. Mix the chicken, coconut milk, and spices inside the ziplock bag.
6. Place the bag in a bowl and refrigerate for 3 to 24 hours.
7. Cut larger broccoli florets in half, lengthwise.
8. Heat a large non-stick pan on medium-high heat and add 1-2 tbsp of vegetable or olive oil.
9. Drain chicken in a strainer and allow to drip for a few minutes, removing as much of the marinade as possible. Save some of the marinade.
10. Add broccoli and onion to the pan, cooking for 2-3 minutes.
11. Add chicken and cook on medium-high heat, stirring frequently, for 10-15 minutes or until chicken is completely cooked. Add some marinade if desired.
12. Serve on top of rice.

Notes

• Kind of bad, tastes really salty