Golden Coconut Chicken Curry
A delightful dish combining rich flavors of coconut with tender chicken and spices, perfect for any day of the week.
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.
Notes
Adjust the spice levels to your liking. Feel free to use other vegetables like green beans or bell peppers. For an even richer flavor, let the curry rest for a while before serving. To store leftovers, keep in an airtight container in the refrigerator for up to 3 days.