Chicken and broccoli in a coconut-curry sauce

Recipe for Chicken, broccoli and spinach in a coconut curry sauce over zucchini noodles, topped with crisp Fuji apples. T

Time: 10 minute prep, 20 minute cook

[Celebration/ hallelujah] Liz Live- almost 10 years ago, I met a prospective client from Connecticut in a Linked In group when social media was barely a thing for grown ups. Susan signed up for a program and gave it her all and I did the same- and today, we are STILL connected and she is one of the most loving people I know!

Today, she found her way to see me in person (the office is much smaller than it looks online lol) and I got a chance to cook for her and enjoy her company.

She bought me such a beautiful bracelet with her thoughts- the bracelet says “Force 4 Change,” and she writes:
Liz is amazing. She is a coach, a wife, a mother, a sister, a daughter, a runner, a motivator and so, so much more. She adds to the life of the people she meets and touches. She is a Force 4 Change. Her goal is to help others see ways of finding the best in their life. She uses examples in her own life to show how lessons or principles she is explaining can be better understood. She is constantly learning and striving for the better. She celebrates the achievements of others, whether they are big or small. Life is a journey, taken a step at a time.

I’m so humbled by her love and the ability to stay connected in respect and love. The only thing that would make this recipe better would be the company. Find a friend and ooh and ahh together!

 

Ingredients:

• Olive oil
• 1 pound chicken thighs (it doesn’t matter, but I like dark meat)
• 2 cups broccoli florets and 1 Ziplock steamer bag
• 1/2 onion, chopped or 3/4 cup frozen onions
• Salt
• 1 tsp basil
• Pepper
• Curry Paste
• Chicken ?
• 1/4 cup Flour
• Water and coconut creamer or coconut milk
• A bag of spinach
• 1/2 tsp curry powder
• 1-2 green zucchini and a spiralizer
• 1 fuji apple, chopped

Cooking Instructions

1. Cut chicken in 2 inch pieces. Sprinkle lightly with salt (I used 1 tsp and set aside).
2. Steam broccoli florets. I prepared them and then steamed them in a ziplock steamer bag. Love those!
3. Heat 1 tsp olive oil in a large saute’ pan about 20-30 seconds over high heat.
4. Add onion and turn down heat to medium. Stir occasionally until onions are translucent. Add a pinch of salt, basil and pepper.
5. Add chicken and stir briskly until white. Don’t cook all the way through as it will continue to cook throughout the process.
6. Add broccoli and continue stirring for another minute.
7. Push the food to the side. Add 1 tbsp curry paste and 1 tbsp chicken ?. After softened (20 seconds), add 2 tbsp flour and once it forms a paste, add 1 cup water. Incorporate it with the chicken in the pan.
8. Add 1/2 cup coconut creamer to the dish and continue to stir. Continue to add creamer and water until you have the flavor you want. Usually about 1 cup of water and another 1/4 cup creamer.
9. Finally, add 2-3 handfuls of spinach and cook until wilted. Sprinkle with curry powder and stir. Set aside.
10. Heat a tsp of olive oil In a small pan, use a spiralizer and cut the zucchini into the pan, whatever you want. Cook for 20-30 seconds. Transfer into a bowl and spoon the chicken mixture over the zucchini. Make sure you get lots of the yummy broth!
11. Add 4-5 chunks of apple and enjoy.
12. Note: You can also leave the noodles uncooked for a crisper texture.

If you want to enjoy the “Liz Live” I did on Facebook, simply click on the link. You might have to “follow” me or friend me to see it fully.