Golden Coconut Chicken Curry Recipe

If you’re craving something vibrant, comforting, and packed full of warming spices, you absolutely must try this Golden Coconut Chicken Curry Recipe. It’s a luscious blend of tender chicken thigh pieces cooked in creamy coconut cream infused with turmeric’s golden hue and a fragrant mix of spices that dance on your palate. The addition of fresh broccoli adds a lovely crunch and a healthy touch, while the crispy fried shallots on top bring irresistible texture and a burst of flavor. This curry is a perfect balance of rich and fresh, easy enough for weeknights but impressive enough for guests.

Ingredients You’ll Need

Getting ready to whip up this incredible dish is a breeze because the ingredients are simple yet each one plays a vital role in building layers of flavor, richness, and color. From aromatic whole spices to creamy coconut cream and fresh veggies, each element is essential for achieving the perfect balance.

• 3 tbsp coconut oil (or vegetable or canola oil): A flavorful fat that helps toast the spices beautifully and adds a subtle tropical richness.
• 3 star anise: Adds a subtle aniseed aroma, providing depth to the curry’s fragrance.
• 1 cinnamon stick: Brings warm sweetness that forms the curry’s cozy backbone.
• 1 onion, finely diced: Builds the curry’s natural sweetness and soft texture.
• 500g / 1lb chicken thigh fillets, cut into small 1cm slices: Preferred for juicy tenderness and flavor; smaller pieces ensure quick, even cooking.
• 1 tsp garlic, finely grated: Gives the curry a pungent, savory kick.
• 1 tsp ginger, finely grated: Adds just the right amount of zesty freshness and warmth.
• 3 tsp turmeric, finely grated (or 1 1/2 tsp powder): Imparts the dish’s signature golden color and subtle earthiness.
• 2 cups chicken stock/broth, low sodium: Provides a nourishing base that enhances the chicken’s natural flavor.
• 400g / 14 oz coconut cream, unsweetened (can substitute coconut milk): Creates the rich, velvety curry sauce that makes this recipe unforgettable.
• 1 large head broccoli, florets cut small (use stem if desired): Adds crisp green freshness and a healthy crunch to balance the creaminess.
• 1 cup coriander/cilantro leaves, lightly packed (plus extra to garnish): Brings a bright herbal lift that contrasts beautifully with the spices.
• 1 1/2 tsp cooking/kosher salt: Highlights and balances all the curry’s flavors.
• 1 1/2 tsp garam masala: The warm, complex spice mix that infuses this curry with irresistible aroma.
• 1 1/2 tsp coriander powder: Adds a gentle, citrusy undertone to harmonize the spices.
• 1/2 tsp cumin powder: Offers a nutty, smoky layer that deepens the curry’s richness.
• 1/2 tsp fennel powder (or extra garam masala): Provides a light sweet anise flavor that makes the curry uniquely balanced.
• Crispy fried shallots, store bought (for garnish): Sprinkle on top to add an irresistible crunch and a burst of savory crispness.
• Rice: Perfect for soaking up every bit of that golden curry sauce, basmati or jasmine work wonderfully.

How to Make Golden Coconut Chicken Curry Recipe

Step 1: Mix the Spice Blend

Begin by combining the garam masala, coriander powder, cumin powder, and fennel powder in a small bowl. This blend will be the heart of your curry’s deep, warm flavor, so whisk it together until perfectly mixed and aromatic.

Step 2: Toast Whole Spices

Heat the coconut oil in a large, heavy-based pot over medium-high heat. Once hot, add the star anise and cinnamon stick, letting them toast for about 2 minutes to release their fragrance and flavor into the oil. This foundational step builds incredible aroma that will infuse the entire curry.

Step 3: Cook the Onions

Add the finely diced onion to the pot, stirring and cooking for 2 minutes until they soften slightly. The gentle sweetness of the onions adds body and depth, creating a lush base for the curry sauce.

Step 4: Brown the Chicken

Next, add the sliced chicken thigh pieces to the pot. Sauté for about 3 minutes until the outside is no longer pink, but the chicken remains raw inside. This quick browning step locks in juices and builds rich flavor.

Step 5: Add Aromatics

Stir in the freshly grated garlic, ginger, and turmeric. Let the mixture cook for 1 minute; this quick step ensures the aromatics release their full perfume and the turmeric paints the curry with that iconic golden color.

Step 6: Combine with Spice Mix

Add the prepared spice blend from Step 1 to the pot, stirring vigorously for about 30 seconds. This incorporates those warm spices fully into the chicken and aromatics, transforming your kitchen with an irresistible scent.

Step 7: Simmer with Stock and Coconut Cream

Pour in the chicken stock and coconut cream, stirring well. Bring the mixture to a lively simmer and cook untouched for 12 minutes. During this time, the sauce will thicken slightly and the flavors will marry beautifully.

Step 8: Add Vegetables

Stir in the broccoli florets and bring the curry back to a simmer. Cook for an additional 3 minutes until the broccoli is tender but still crisp, adding fresh texture and color contrast to your golden curry sauce.

Step 9: Finish with Coriander and Serve

Remove the pot from heat and let the curry cool for 5 minutes, which helps the sauce thicken just a bit more. Stir in the fresh coriander leaves for a burst of herbal brightness. Serve over fluffy basmati or jasmine rice and garnish generously with extra coriander and crispy fried shallots.

How to Serve Golden Coconut Chicken Curry Recipe

Garnishes

The final touches are everything! Freshly chopped coriander adds a vibrant pop of color and fresh aroma, while crispy fried shallots contribute a satisfying crunch and a deep savory flavor that perfectly complements the creamy curry.

Side Dishes

This golden curry pairs beautifully with light and fragrant rice varieties like basmati or jasmine to soak up the luscious sauce. If you want to add more veggies, simple steamed greens or a cucumber raita would create a refreshing contrast to the warm spices.

Creative Ways to Present

For a stunning presentation, serve this curry in shallow bowls topped with a handful of crispy shallots and coriander sprigs. Adding a wedge of lime on the side invites your guests to add a zingy brightness if they want. To elevate further, some toasted coconut flakes sprinkled on top can amplify the tropical vibe.

Make Ahead and Storage

Storing Leftovers

Golden Coconut Chicken Curry Recipe tastes just as great the next day! Store leftovers in an airtight container in the refrigerator for up to 3 days. The flavors will continue to develop, making it even more delicious when reheated gently.

Freezing

You can freeze this curry for up to 2 months. Make sure to use a freezer-safe container and leave some headspace to allow for expansion. When thawed, the sauce may separate slightly but will re-integrate wonderfully with a gentle stir during reheating.

Reheating

Reheat gently on the stovetop over low to medium heat, stirring occasionally to prevent sticking. Adding a splash of water or coconut cream can help restore the sauce’s creamy texture if it thickened too much in the fridge or freezer.

FAQs

Can I use chicken breast instead of thigh fillets?

Yes, you can substitute chicken breast, but thigh fillets are recommended as they stay juicier and more tender, especially in slow-cooked or simmered dishes like this curry.

Is it okay to use coconut milk instead of coconut cream?

Absolutely! Using coconut milk works fine, though the curry might be slightly less rich and creamy. Coconut cream is preferred for that luscious, velvety sauce texture.

How spicy is this Golden Coconut Chicken Curry Recipe?

This recipe leans towards a mild to medium spice level with warm, aromatic spices rather than heat. If you prefer more kick, you can add fresh chili or red pepper flakes to taste.

What can I substitute if I don’t have star anise or cinnamon sticks?

If unavailable, you can omit these whole spices; the garam masala and other powders will still deliver plenty of flavor. Alternatively, a pinch of ground cinnamon and a few anise seeds can approximate their contribution.

Can I make this curry vegetarian or vegan?

Yes, swap chicken for hearty vegetables like cauliflower, sweet potatoes, or chickpeas. Use vegetable stock instead of chicken broth, and the dish remains flavorful and comforting while being fully plant-based.

Final Thoughts

There is something truly special about this Golden Coconut Chicken Curry Recipe that turns any meal into a cozy celebration. The way the spices, coconut cream, and fresh ingredients come together is utterly irresistible, leaving you wanting more with every bite. Whether you’re making it for a weeknight dinner or to impress friends, I hope you enjoy every delicious spoonful as much as I do!

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