Golden Coconut Chicken Curry is a delightful dish that brings together the rich flavors of coconut, spices, and tender chicken. This recipe is not only easy to make, but it also offers a comforting and hearty meal perfect for any day of the week. Imagine a warm bowl filled with succulent chicken pieces swimming in a creamy curry sauce, accompanied by fresh broccoli and fragrant rice. This dish is sure to become a family favorite!
Why Make This Recipe
There are many reasons to make Golden Coconut Chicken Curry. First, it is packed with flavor from a variety of spices that awaken your taste buds. Second, it uses simple ingredients that you might already have in your kitchen. Additionally, this curry is versatile! You can swap out vegetables or adjust the spice levels to suit your preferences. Lastly, it is a one-pot meal, making cleanup a breeze. Enjoying a comforting bowl of curry has never been easier!
How to Make Golden Coconut Chicken Curry
Making Golden Coconut Chicken Curry is straightforward. Just follow these easy steps, and you will have a delicious meal ready in no time!
Ingredients
- 3 tbsp coconut oil (or vegetable or canola oil)
- 3 star anise
- 1 cinnamon stick
- 1 onion, finely diced
- 500g (1 lb) chicken thigh fillets, cut into small 1 cm (1/3″) slices
- 1 tsp garlic, finely grated
- 1 tsp ginger, finely grated
- 3 tsp turmeric, finely grated (or 1 1/2 tsp powder)
- 2 cups chicken stock/broth (low sodium)
- 400g (14 oz) coconut cream (or coconut milk)
- 1 large head broccoli, florets cut small (can use stem too)
- 1 cup coriander/cilantro leaves, lightly packed, plus extra for garnish
- 1 1/2 tsp cooking/kosher salt
- 1 1/2 tsp garam masala
- 1 1/2 tsp coriander powder
- 1/2 tsp cumin powder
- 1/2 tsp fennel powder (or more garam masala)
- Crispy fried shallots (for garnish)
- Rice (for serving)
Directions
- Spice mix: Mix the spices in a small bowl.
- Toast: Heat the oil in a large heavy pot over medium-high heat. Add the star anise and cinnamon and toast them for 2 minutes.
- Add onion: Stir in the diced onion and cook for 2 minutes until it becomes soft.
- Add chicken: Add the chicken pieces and cook for about 3 minutes, or until the chicken is no longer pink on the outside (it will still be raw inside).
- Add aromatics: Mix in the garlic, ginger, and turmeric. Cook for 1 minute to release the flavors.
- Add spice mix: Add the spice mix and stir for 30 seconds to combine.
- Simmer: Pour in the stock and coconut cream. Stir and bring to a simmer. Allow it to cook for 12 minutes without stirring, so the sauce thickens slightly.
- Add broccoli: Add the broccoli florets, bring it back to a simmer, and cook for 3 more minutes until the broccoli is softened.
- Serve: Let it cool for 5 minutes. This will help the sauce thicken a bit more. Stir in the coriander and serve it over rice. Garnish with extra coriander and crispy fried shallots.
How to Serve Golden Coconut Chicken Curry
Golden Coconut Chicken Curry is best served over a bed of fluffy rice, such as basmati or jasmine. The rice soaks up the delicious sauce, making every bite flavorful. You can also serve it with naan bread for a fun twist. Finish with a sprinkle of fresh coriander and crispy fried shallots for added texture and taste.
How to Store Golden Coconut Chicken Curry
If you have leftovers, store the curry in an airtight container in the refrigerator. It will keep well for up to 3 days. To reheat, simply warm it on the stove over low heat or in the microwave until heated through.
Tips to Make Golden Coconut Chicken Curry
- Adjust the spice levels to your liking. If you prefer a milder curry, reduce the amount of spices.
- Feel free to use other vegetables, like green beans or bell peppers, according to your taste.
- For an even richer flavor, let the curry rest for a while before serving. This will allow the flavors to meld together.
Variation
You can make this recipe vegetarian by replacing the chicken with chickpeas or tofu. Just ensure you adjust the cooking time accordingly.
FAQs
1. Can I use chicken breast instead of thigh fillets?
Yes, chicken breast works fine, but it may dry out if overcooked. Keep an eye on it!
2. Is there a substitute for coconut cream?
Yes, you can use coconut milk if you prefer a lighter sauce.
3. Can I freeze Golden Coconut Chicken Curry?
Absolutely! It freezes well. Just make sure to let it cool completely before transferring it to an airtight container for freezing.
Golden Coconut Chicken Curry
Ingredients
For the Curry
- 3 tbsp coconut oil (or vegetable or canola oil)
- 3 pieces star anise
- 1 stick cinnamon stick
- 1 large onion, finely diced
- 500 g chicken thigh fillets, cut into small 1 cm (1/3″) slices
- 1 tsp garlic, finely grated
- 1 tsp ginger, finely grated
- 3 tsp turmeric, finely grated (or 1 1/2 tsp powder)
- 2 cups chicken stock/broth (low sodium)
- 400 g coconut cream (or coconut milk)
- 1 large head broccoli, florets cut small (can use stem too)
- 1 cup coriander/cilantro leaves, lightly packed, plus extra for garnish
- 1 ½ tsp cooking/kosher salt
- 1 ½ tsp garam masala
- 1 ½ tsp coriander powder
- ½ tsp cumin powder
- ½ tsp fennel powder (or more garam masala)
- to taste Crispy fried shallots (for garnish)
- to serve Rice Basmati or jasmine recommended
Instructions
Preparation
- Mix the spices in a small bowl.
- Heat the oil in a large heavy pot over medium-high heat. Add the star anise and cinnamon and toast them for 2 minutes.
- Stir in the diced onion and cook for 2 minutes until it becomes soft.
- Add the chicken pieces and cook for about 3 minutes, or until the chicken is no longer pink on the outside (it will still be raw inside).
- Mix in the garlic, ginger, and turmeric. Cook for 1 minute to release the flavors.
- Add the spice mix and stir for 30 seconds to combine.
- Pour in the stock and coconut cream. Stir and bring to a simmer. Allow it to cook for 12 minutes without stirring, so the sauce thickens slightly.
- Add the broccoli florets, bring it back to a simmer, and cook for 3 more minutes until the broccoli is softened.
- Let it cool for 5 minutes to help the sauce thicken a bit more. Stir in the coriander and serve it over rice. Garnish with extra coriander and crispy fried shallots.
