Creamy spiced broccoli chicken
An easy and comforting, one-pan creamy broccoli chicken recipe which is spiced with lightly crushed cumin and coriander seeds.
Ingredients
- 2 tbsp olive oil
- 3 large chicken breasts, cut into pieces
- 1 small broccoli, cut into small florets
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- 2 cloves garlic
- 2 large tomatoes, diced (you can use around 100 ml /⅓ cup canned tomatoes)
- ½ cup cream (120 ml)
- ¼ tsp chilli flakes (optional)
- ½ tsp salt
- ½ tsp freshly ground pepper
Instructions
Simple method: fast and easy
- In a large pan over medium heat, add the whole cumin and coriander seeds and warm for a couple of minutes until aromatic
- Remove the spices from the pan, and crush coarsely with a mortar and pestle or grinder.
- Heat the olive oil in the pan over medium-high heat.
- Add the diced chicken, crushed spices, salt and pepper and cook for a couple of minutes, stirring a couple of times until the chicken is lightly golden on the surface.
- Stir in the garlic and tomato and allow to cook for a few minutes.
- Next add the broccoli, chilli flakes (if using) and cream and cook for 10-12 minutes, or until the chicken is cooked through. Stir regularly.
- Serve over some fluffy rice.
2025 edited method: caramelised broccoli and thicker sauce
- Season the broccoli with a pinch of salt and arrange in a single layer on a baking sheet. Drizzle with some olive oil and roast for 10-15 minutes in a pre-heated oven at 200℃ or until the broccoli is slightly caramelised.
- Follow the rest of the instructions as per the simple method, stirring in the broccoli in the last few minutes of cooking.
Notes
Use half teaspoon of ground cumin and coriander each if you do not have whole spices. Alternatively, skip the spices altogether! We love the simpler version too!