Cheesy Chicken Broccoli Curry

Elevate your curry game with this indulgent Cheesy Chicken Broccoli Curry, a creamy fusion of bold Indian spices and comforting cheesy goodness. Tender chicken breast cubes are simmered in a luscious sauce made with curry powder, turmeric, and cumin, then enriched with heavy cream and melted cheddar cheese for a velvety texture. Bright green broccoli florets add a burst of color and nutrition, while fragrant garlic, ginger, and onion build layers of irresistible flavor. Perfectly paired with fluffy basmati rice, this one-pan dinner is ready in just 45 minutes, making it a mouthwatering option for weeknight meals or casual get-togethers. Garnished with fresh cilantro for a refreshing finish, this recipe is a must-try for anyone craving comfort food with a spicy twist.

Nutriscore Rating: 63/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 500 grams Chicken breasts
• 300 grams Broccoli florets
• 200 grams Shredded cheddar cheese
• 200 ml Heavy cream
• 2 tablespoons Butter
• 1 medium Yellow onion
• 3 Garlic cloves
• 1 tablespoon Ginger
• 2 tablespoons Curry powder
• 1 teaspoon Ground turmeric
• 1 teaspoon Ground cumin
• 250 ml Chicken stock
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 2 tablespoons Vegetable oil
• 2 tablespoons Fresh cilantro leaves
• 4 cups Cooked basmati rice

Directions

Step 1

Cut the chicken breasts into bite-sized cubes and season with a pinch of salt and pepper. Set aside.

Step 2

Trim and divide the broccoli into small florets, then blanch in boiling water for 2-3 minutes until bright green and slightly tender. Drain and set aside.

Step 3

Chop the onion finely. Mince the garlic cloves and ginger.

Step 4

Heat a large skillet or pot over medium heat and add the vegetable oil. Once hot, add the onion and sauté for 3-4 minutes until translucent.

Step 5

Stir in the garlic and ginger, cooking for another minute until fragrant.

Step 6

Add the curry powder, turmeric, and cumin to the onion mixture. Stir well, toasting the spices for 1-2 minutes.

Step 7

Push the onion mixture to one side of the skillet and add the chicken cubes to the other side. Sear the chicken on all sides until lightly golden, about 5 minutes.

Step 8

Pour the chicken stock into the skillet and stir everything together. Bring to a gentle simmer and cook for 10 minutes, allowing the chicken to cook through.

Step 9

Reduce the heat to low and stir in the heavy cream. Allow the mixture to simmer gently for 3-4 minutes, thickening slightly.

Step 10

Add the shredded cheddar cheese one handful at a time, stirring continuously to create a smooth, creamy sauce.

Step 11

Gently fold in the blanched broccoli florets and cook for another 2-3 minutes to warm through. Season the curry with additional salt and black pepper to taste.

Step 12

Finish with a sprinkle of fresh chopped cilantro on top.

Step 13

Serve the cheesy chicken broccoli curry hot over a bed of cooked basmati rice.

Nutrition Facts

Serving size	(2250.1g)

Amount per serving	% Daily Value*
Calories	3647.5

Total Fat 203.0g	0%
Saturated Fat 104.7g	0%
Polyunsaturated Fat 17.5g
Cholesterol 906.0mg	0%
Sodium 8501.2mg	0%
Total Carbohydrate 198.1g	0%
Dietary Fiber 13.1g	0%
Total Sugars 9.6g
Protein 241.5g	0%

Vitamin D 4.5IU	0%
Calcium 1789.2mg	0%
Iron 27.2mg	0%
Potassium 603.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 51.0%

Protein: 26.9%

Carbs: 22.1%