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
