• Cooking Time: 30 minutes
  • Servings: 4-5
  • Preparation Time: 15 minutes


  • 2 tsp extra virgin olive oil
  • 1/2 Cup diced yellow onion, roughly cut
  • 2 cloves garlic
  • 1 tsp minced fresh ginger
  • 1 lb chicken breast, bone/skin removed, cut into 1" pieces
  • 2 tsp curry powder
  • 1/2 tsp ground coriander
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 1 Cup chicken broth
  • 2 Cups fresh broccoli florets
  • 1/2 Cup reduced fat sour cream
  • 2 Tbsp minced fresh chives
  • 1 Cup frozen green peas
  • 2 Cups cooked rice.


  • Heat oil in a large wok over medium-high heat.
  • Add onion, garlic, and ginger; saute 2 minutes.
  • Add chicken and saute 3 minutes, until golden on all sides.
  • Mix curry powder, coriander, salt, and pepper together and add mixture to coat chicken.
  • Add chicken broth and bring to a boil.
  • Reduce heat to low and simmer 5 minutes.
  • Add broccoli and continue to simmer 5-10 minutes, until chicken is cooked through and broccoli is tender.
  • Meanwhile, steam or cook rice according to package directions. Just before the rice is done, add frozen peas to steam with rice until crisp and green.
  • When chicken/broccoli mixture is done, remove from heat and stir in sour cream and chives.
  • Serve over rice/pea mixture.


Categories: Curry 

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