This easy chicken curry takes just 30 minutes to make. The juicy, tender chicken is smothered in a rich curry gravy and the dish is loaded with veggies - perfect for a weekday dinner. {Gluten-Free adaptable}
4tablespoonscurry powder, or 3 tablespoons for a less spicy dish
1/2teaspoonground black pepper
1(14.5oz / 411g)can tomatoes
3tablespoonstomato paste
1cupchicken stock
1tablespoonsoy sauce, or tamari for a gluten-free dish
Salt to taste
1/2lbs (226 g)white mushrooms, quartered
1head broccoli, cut into bite-size pieces
Instructions
Add butter to a large nonstick skillet (or a dutch oven) and heat over medium heat until hot. Add onions. Cook and stir until lightly golden, 5 to 7 minutes.
Add the garlic and ginger. Cook and stir for 1 minute to release the fragrance.
Move all the ingredients to one side of the pan and melt the remaining butter on the other side. Add the chicken. Brown both sides until lightly golden, 1 to 2 minutes per side.
Add the curry powder and ground black pepper. Stir and cook to mix well, 1 minute or so.
Add the canned tomatoes and tomato paste. Stir and cook for another 2 to 3 minutes.
Add the chicken stock, soy sauce, and mushrooms (if using). Bring to a boil. Turn to medium-low heat. Simmer uncovered for 10 minutes. Add the broccoli and cook until tender, 2 to 3 minutes.