Name: Golden coconut chicken curry
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 3 tbsp coconut oil , vegetable or canola oil (Note 1); 3 star anise; 1 cinnamon stick; 1 onion , finely diced; 500g / 1lb chicken thigh fillets , cut into small 1cm / 1/3" slices (Note 2 options!); 1 tsp garlic , finely grated; 1 tsp ginger , finely grated; 3 tsp turmeric , finely grated (sub 1 1/2 tsp powder, Note 3); 2 cups chicken stock/broth , low sodium; 400g / 14 oz coconut cream , unsweetened (sub coconut milk, Note 4); 1 large head broccoli , florets cut small (can use stem too – peel & dice), or other veg (4 heaped cups); 1 cup coriander/cilantro leaves , lightly packed, plus extra for garnish (I'd still make without this); Spice mix:; 1 1/2 tsp cooking/kosher salt; 1 1/2 tsp garam masala (Note 5); 1 1/2 tsp coriander powder; 1/2 tsp cumin powder; 1/2 tsp fennel powder (sub more garam masala); Serving:; Crispy fried shallots , store bought, for garnish (Note 6); Rice – jasmine or basmati recommended, or other plain rice

1. Coconut oil (the unrefined one that is firm like butter) will add extra coconut flavour into the sauce, if you have it. Recommended! I was out so I didn’t use it in the video.

2. Chicken –Thigh is best because it stays juicy. Breast and tenderloin will work but won’t be quite as juicy. Prawns/shrimp and fish pieces are GREAT in this curry – plonk them in in the last 3 minutes.

3. Turmeric looks like ginger but is bright orange inside, and when cooked it turns things bright yellow. Stains like buggery so don’t wear white when using it, and grate onto non-porous things (like a plate).

4. Coconut cream is thicker so makes the sauce thicker. Also has stronger coconut flavour. Both good things! If using milk, suggest thickening slightly. Mix 2 tsp cornflour/cornstarch with a small splash of water, mix in towards the end.

5. Garam masala – Indian spice mix that’s common these days, in the spice aisle of normal grocery stores. It’s got more flavour than basic curry powders. 🙂 But – your everyday curry powder will be an adequate substitute!

6. Crispy Shallots – Crispy, salty, oily pops of goodness. Find them in the Asian aisle, cheaper at Asian stores. I love them so much and use them so frequently I even wrote about them here.

7. Leftovers will keep for 3 days in the fridge, or freezer for 3 months.

Nutrition per serving, assuming 5 servings, curry only (not rice).

Golden coconut chicken curry

Ingredients

Spice Mix

Serving

Steps

Notes

Nutrition Facts