This Chicken Curry dish with California Prunes tastes creamy and comforting, yet still leaves you feeling light. California Prunes make this dish pop, adding natural sweetness with no added sugar. Lemon zest and juice elevate and lighten the dish while roasted broccoli balances the plate with a healthy crunch!
1small yellow or white onionhalved from end to end, thinly sliced
2garlic clovesgently smashed with the side of the knife, peeled
1cupcanned coconut milk
Finely grated zest of 1 medium lemon
1/2tspWorcestershire sauceuse GF if preferred
1/2cupCalifornia pruneshalved
2tsplemon juice
For the broccoli:
2heads broccoli
2tbspextra-virgin olive oil
1/4tspsalt
Freshly ground black pepper
2tspfresh lemon juice
For serving:
prepared brown rice
Instructions
Preheat oven to 425 F (220C). Line a large sheet pan with parchment paper or silicone baking mat for easier cleanup.
To make the curry:
Combine the curry, salt and pepper in a tiny bowl and sprinkle the seasoning on both sides of the chicken. Preheat a large skillet on medium heat and add the oil. When the oil is shimmering, add the chicken, smooth sides down, and cook until opaque halfway up the sides and golden underneath, about 5 minutes. Turn the chicken and cook through, about 2 minutes. Transfer to a plate. Note that the chicken will not yet be fully cooked at this stage.
Add the onions and garlic cloves. Reduce heat to low and sauté until tender, about 5 minutes, adding a tablespoon of water to the pan after a couple of minutes to loosen the brown bits from the bottom of the pan, scraping with a wooden spoon. Add the chicken and juices back to the pan and the coconut milk, lemon zest, and Worcestershire. Simmer to finish cooking the chicken and thicken the sauce, about 7 minutes. Stir in the prunes and lemon juice.
To make the broccoli:
Cut off 1-2 inches (2-4cm) of the bottom of the broccoli stalks, leaving a few inches attached to the florets. Cut the broccoli lengthwise into skinny stalks, with about 1-2 florets per piece. Spread on a sheet pan with the florets towards the middle of the pan and the stalks pointing to the edges of the pan. Drizzle with oil and sprinkle with salt and pepper. Roast in the oven until the edges become crisp, about 15 minutes. Spritz with lemon juice.
*If you are using a well-seasoned cast iron pan or non-stick pan, 1 teaspoon oil will suffice. A stainless steel pan may require 2 teaspoons.
To serve:
Serve the chicken and broccoli warm with brown rice and enjoy.
Notes
Tip: To quarter the prunes more easily, try wetting your knife first with water.