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1. Preheat oven to 400°F. Lightly grease a baking pan and spread the chicken thighs (flat and unfolded) across the pan. Sprinkle with salt and pepper and bake for 15-20 minutes, or until the juices run clear and the chicken reaches an internal temperature of 165°F. Remove from the oven and allow to rest before cutting into cubes.
2. Slice the carrots into ¼-inch half moons. Dice the onion, mince the garlic and cut broccoli in 1-inch florets. If you’re using the broccoli stalks, dice into small pieces and set aside.
3. Combine the curry powder, turmeric, coriander, cinnamon, sea salt and pepper in a small bowl.
4. Heat a large pot with a lid over medium-high heat. Once hot, add olive oil.
5. Once the olive oil is warm, stir in the onion, carrot, diced broccoli stalks (if using) and a pinch of sea salt until coated. Cook for about 6 minutes until soft, stirring occasionally to prevent burning.
6. Add the garlic and stir until fragrant, for about 30 seconds. Add the spice mix and stir continuously until the veggies are coated, for about 3 minutes.
7. Splash some chicken broth into the bottom of the pan. Stir in the chicken, broccoli florets, garbanzo beans, coconut milk and the remaining chicken broth. Mix well.
8. Reduce the heat to medium. Press the broccoli under the sauce with a spatula and then cover the pan. Cook until the broccoli has softened, for about 7-8 minutes.
9. Remove from heat, give the curry a good stir and enjoy it on its own or over a bed of brown rice with fresh cilantro.
Additional Dietitian Tips:
• Double this recipe and freeze half in a plastic bag or freezer-safe container for an easy dinner on a busy night!
• Making a curry is a great way to use veggies in your fridge. Spinach, kale, bell peppers and cauliflower are all delicious additions!