Golden Coconut Chicken Curry Recipe
Introduction
This golden coconut chicken curry is a rich and aromatic dish that combines warm spices with creamy coconut. It’s a comforting meal perfect for weeknights or when you crave something flavorful yet easy to prepare.
Ingredients
- 3 tbsp coconut oil (or vegetable or canola oil)
- 3 star anise
- 1 cinnamon stick
- 1 onion, finely diced
- 500g / 1lb chicken thigh fillets, cut into small 1cm / 1/3″ slices
- 1 tsp garlic, finely grated
- 1 tsp ginger, finely grated
- 3 tsp turmeric, finely grated (or 1 1/2 tsp turmeric powder)
- 2 cups chicken stock or broth, low sodium
- 400g / 14 oz coconut cream, unsweetened (can substitute coconut milk)
- 1 large head broccoli, florets cut small (can use stem too, peeled and diced) or other vegetables, about 4 heaped cups
- 1 cup coriander/cilantro leaves, lightly packed, plus extra for garnish
- 1 1/2 tsp cooking or 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 substitute with more garam masala)
- Crispy fried shallots, store bought, for garnish
- Rice, to serve (basmati or jasmine recommended)
Instructions
- Step 1: In a small bowl, mix together garam masala, coriander powder, cumin powder, and fennel powder to make the spice mix.
- Step 2: Heat the coconut oil in a large heavy-based pot over medium-high heat. Add the star anise and cinnamon stick and toast for about 2 minutes to release their fragrance.
- Step 3: Add the finely diced onion to the pot and cook for 2 minutes until it softens slightly.
- Step 4: Add the chicken thigh slices and cook for 3 minutes, stirring occasionally, until the outside is no longer pink but the inside is still raw.
- Step 5: Stir in the grated garlic, grated ginger, and turmeric. Cook for 1 minute until aromatic.
- Step 6: Add the prepared spice mix and stir for about 30 seconds to coat the chicken and onion evenly.
- Step 7: Pour in the chicken stock and coconut cream. Stir to combine, then bring the mixture to a lively simmer. Cook uncovered for 12 minutes without stirring to allow the sauce to thicken slightly.
- Step 8: Add the broccoli florets (or your chosen vegetables) to the pot. Bring back to a simmer and cook for 3 minutes or until the broccoli is tender but still vibrant.
- Step 9: Remove from heat and let the curry cool for 5 minutes to thicken the sauce further. Stir in the coriander leaves, then serve with cooked rice. Garnish with extra coriander and crispy fried shallots for added texture and flavor.
Tips & Variations
- You can substitute chicken thighs with chicken breast for a leaner option, but thighs remain juicier and more flavorful.
- If you can’t find coconut cream, use full-fat coconut milk but expect a slightly thinner sauce.
- Feel free to swap broccoli with cauliflower, green beans, or spinach based on your preference or seasonal availability.
- For a spicier kick, add a diced chili when cooking the onions or a pinch of chili powder to the spice mix.
- Leftover curry tastes great reheated and often develops deeper flavor the next day.
Storage
Store leftover curry in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave until warmed through. If the sauce has thickened too much, add a splash of water or stock to loosen it while reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use chicken breast instead of thigh fillets?
Yes, chicken breast can be used, but it tends to be drier. Cooking breast meat carefully and not overcooking will help keep the curry tender.
What can I substitute for coconut cream?
If coconut cream is unavailable, full-fat coconut milk is a good substitute. It will result in a lighter, thinner curry but still maintain the coconut flavor.
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Golden Coconut Chicken Curry Recipe
- Total Time: 40 minutes
- Yield: 4 servings 1x
Description
This Golden Coconut Chicken Curry is a comforting and aromatic dish featuring tender chicken thigh fillets simmered in a spiced coconut cream sauce with vibrant turmeric, garam masala, and fresh coriander. Enhanced with star anise and cinnamon for a warm depth of flavor, and complemented by nutrient-rich broccoli, this curry is perfect served over fluffy basmati or jasmine rice. It’s a rich, warming meal with a balanced creamy texture and fragrant spices, ideal for cozy dinners.
Ingredients
Scale
Spices and Aromatics
- 3 star anise
- 1 cinnamon stick
- 1 tsp garlic, finely grated
- 1 tsp ginger, finely grated
- 3 tsp turmeric, freshly 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 more garam masala as substitute)
Main Ingredients
- 3 tbsp coconut oil (or vegetable or canola oil)
- 1 onion, finely diced
- 500g (1 lb) chicken thigh fillets, cut into small 1cm (1/3 inch) slices
- 2 cups low-sodium chicken stock or broth
- 400g (14 oz) unsweetened coconut cream (can substitute coconut milk)
- 1 large head broccoli, florets cut small (including peeled and diced stems), or other vegetables (about 4 heaped cups)
- 1 cup coriander (cilantro) leaves, lightly packed, plus extra for garnish
- 1 1/2 tsp cooking or kosher salt
- Crispy fried shallots, store bought, for garnish
- Rice (basmati or jasmine), to serve
Instructions
- Prepare Spice Mix: In a small bowl, combine garam masala, coriander powder, cumin powder, and fennel powder. Set aside for later use.
- Toast Whole Spices: Heat coconut oil in a large heavy-based pot over medium-high heat. Add star anise and cinnamon stick, toasting them for 2 minutes to release their fragrance.
- Sauté Onion: Add the finely diced onion to the pot and cook for about 2 minutes until softened but not browned.
- Cook Chicken: Add the sliced chicken thigh fillets, sauté for about 3 minutes until the outside is no longer pink but the inside remains raw.
- Add Aromatics: Stir in the grated garlic, ginger, and turmeric. Cook for 1 minute to release their flavors.
- Incorporate Ground Spices: Add the prepared spice mix to the pot and stir continuously for 30 seconds to bloom the spices.
- Simmer Curry Base: 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 too much, allowing the sauce to thicken slightly.
- Add Vegetables: Add the broccoli florets, bring the curry back to a simmer, and cook for an additional 3 minutes or until broccoli is tender but still vibrant.
- Final Touches and Serve: Remove from heat and allow the curry to cool for 5 minutes to thicken further. Stir in the fresh coriander leaves. Serve the curry hot over steamed basmati or jasmine rice, garnished with extra coriander and crispy fried shallots.
Notes
- Note 1: You can substitute coconut oil with vegetable or canola oil if preferred.
- Note 2: Chicken thigh fillets provide more flavor and tenderness, but chicken breast can be used as a leaner option.
- Note 3: Fresh turmeric is preferred for vibrant color and flavor; turmeric powder can be substituted at half the quantity.
- Note 4: Unsweetened coconut cream gives a richer texture, but coconut milk can be used for a lighter curry.
- Note 5: Garam masala enhances warmth and complexity; adjust according to taste.
- Note 6: Crispy fried shallots add a delightful crunch and can be bought ready-made for convenience.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
Keywords: golden coconut chicken curry, coconut chicken curry, turmeric chicken curry, Indian chicken curry, coconut cream curry, chicken and broccoli curry
