4:30PM Girlfriends
5:00PM Girlfriends
5:30PM Girlfriends



  • 2 tablespoons olive oil
  • ¼ cup small diced onion
  • 3 tablespoons minced garlic
  • 1 habanero slice in half, seeds removed optional
  • 4 boneless skinless chicken breasts
  • Kosher salt
  • Cracked black pepper
  • 1 cup medium dice carrots
  • 2 cups medium dice red potatoes
  • 4 cups chicken broth
  • 1 head broccoli cut into florets
  • 1 cup coconut milk
  • 1 teaspoon turmeric
  • 1 teaspoon coriander
  • 1 teaspoon allspice
  • White rice for serving


1. Drizzle a large dutch oven over medium high heat with olive oil. 2. Saute the onion and garlic until aromatic and golden in color for about 2-3 minutes. Then add the habanero and cook until soft for about 2 minutes. 3. Season the chicken breasts with salt and pepper on each side. Add the chicken into the pan and sear the chicken on each side to create a delicious crust. Add the carrots and potatoes (par-boil first if desired) as the chicken cooks allowing them to soak up the flavor! 4. Add in the chicken stock, place a lid on the pot and bring up to a boil. 5. Once the mixture comes up to a boil add the broccoli florets and push down into the chicken stock. 6. Blend the spices into the coconut milk and pour into the chicken stock and stir. Put the lid back on the pot and cook for another 10-15 minutes or until the chicken is cooked and the vegetables are tender. 7. Serve the curry over white rice and garnish with parsley!