1 teaspoon ground cumin
1 teaspoon ground turmeric
1 teaspoon ground coriander
4 skinless, boneless chicken breast halves OR 1 large block of firm tofu
salt and pepper to taste
2 tablespoons olive or coconut oil
1 onion, chopped
1 tablespoon minced fresh ginger
2 cloves garlic, minced
1 cup chopped broccoli
1 (14 ounce) can coconut milk
In a medium bowl, mix the cumin, turmeric, and coriander. Place the chicken/tofu in the bowl, season with salt and pepper, and rub on all sides with the spice mixture.
Heat 1 tablespoon olive or coconut oil in a skillet over medium heat. Place the chicken/tofu in the skillet.
Cook chicken 10 to 15 minutes on each side, until no longer pink and juices run clear. Tofu will only need about 5 minutes.
Remove from heat and set aside.
Heat the remaining oil in the skillet. Add the onion, ginger and garlic, cooking for 5 minutes.
Mix in the broccoli and continue cooking 5 to 8 minutes.
Stir in the coconut milk. Pour coconut milk and veggies over the chicken/tofu. Garnish with parsley if desired.