Description
A vibrant and comforting Golden Coconut Chicken Curry featuring tender chicken thigh fillets simmered in a fragrant blend of turmeric, garam masala, and coconut cream. Enhanced with star anise, cinnamon, and fresh broccoli florets, this dish offers a rich, creamy sauce with layers of warm spices, perfect for serving over fluffy basmati or jasmine rice.
Ingredients
Scale
Spices and Aromatics
- 3 star anise
- 1 cinnamon stick
- 1 tsp garlic, finely grated
- 1 tsp ginger, finely grated
- 3 tsp turmeric, finely grated (or 1 1/2 tsp turmeric powder)
- 1 1/2 tsp garam masala
- 1 1/2 tsp coriander powder
- 1/2 tsp cumin powder
- 1/2 tsp fennel powder (or substitute with more garam masala)
- 1 1/2 tsp cooking/kosher salt
Main Ingredients
- 3 tbsp coconut oil (or vegetable or canola oil)
- 1 onion, finely diced
- 500g / 1lb chicken thigh fillets, cut into small 1cm / 1/3″ slices
- 2 cups low sodium chicken stock/broth
- 400g / 14 oz unsweetened coconut cream (substitute coconut milk if needed)
- 1 large head broccoli, florets cut small (can also use peeled and diced stems), about 4 heaped cups
- 1 cup coriander/cilantro leaves, lightly packed, plus extra for garnish
- Crispy fried shallots, store bought, for garnish
- Rice (basmati or jasmine), for serving
Instructions
- Spice mix: In a small bowl, combine garam masala, coriander powder, cumin powder, and fennel powder to prepare the spice mix.
- Toast: Heat the coconut oil in a large heavy-based pot over medium-high heat. Add the star anise and cinnamon stick and toast for 2 minutes to release their aromatic flavors.
- Cook onion: Add the finely diced onion to the pot and cook for 2 minutes until softened and translucent.
- Add chicken: Add the chicken thigh slices to the pot and cook for about 3 minutes until the outside is no longer pink but still raw inside.
- Add aromatics: Stir in the finely grated garlic, ginger, and turmeric. Cook everything together for 1 minute to build flavor.
- Add spice mix: Sprinkle in the prepared spice mix and stir continuously for 30 seconds to coat the chicken evenly and release the spices’ fragrance.
- Simmer the curry: Pour in the chicken stock and coconut cream. Stir to combine, then bring the mixture to an energetic simmer. Let it cook uncovered for 12 minutes without stirring to allow the sauce to thicken slightly.
- Add broccoli: Add the small broccoli florets to the pot, return to a simmer, and cook for an additional 3 minutes or until the broccoli is tender.
- Serve: Remove the pot from heat and let the curry cool for 5 minutes, which lets the sauce thicken further. Stir in the fresh coriander leaves, then serve the curry with steamed basmati or jasmine rice. Garnish with extra coriander and crispy fried shallots.
Notes
- Note 1: If coconut oil is not available, vegetable or canola oil are good substitutes.
- Note 2: Chicken thighs are preferred for juiciness; however, breasts can be used but may be less tender. Cut into small slices for even cooking.
- Note 3: Fresh turmeric root delivers a vibrant color and flavor, but turmeric powder works well if fresh is unavailable.
- Note 4: Coconut cream gives a richer, creamier sauce compared to coconut milk; however coconut milk can be used as a lighter alternative.
- Note 5: Garam masala blend varies by region; adjust to taste if your blend is stronger or milder.
- Note 6: Crispy fried shallots add a delightful crunch and sweet-savory garnish; these can be store-bought for convenience.
