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Golden Coconut Chicken Curry Recipe

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4 from 42 reviews

This Golden Coconut Chicken Curry is a rich, flavorful dish combining tender chicken thigh slices simmered in a fragrant blend of toasted whole spices, turmeric, and creamy coconut cream. Enhanced with fresh aromatics and vibrant broccoli florets, this easy-to-make curry is perfect for a wholesome weeknight meal. Served with fluffy basmati or jasmine rice and garnished with fresh coriander and crispy fried shallots, it delivers comforting and exotic flavors in just 30 minutes.

Ingredients

Spices and Aromatics

  • 3 star anise
  • 1 cinnamon stick
  • 1 tsp garlic, finely grated
  • 1 tsp ginger, finely grated
  • 3 tsp turmeric, finely grated (or 1 1/2 tsp turmeric powder)
  • 1 1/2 tsp cooking/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 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 1 cm (1/3″) slices
  • 2 cups low sodium chicken stock/broth
  • 400g / 14 oz coconut cream, unsweetened (can substitute coconut milk)
  • 1 large head broccoli, florets cut small (can use peeled & diced stem or other vegetables, about 4 heaped cups)
  • 1 cup coriander/cilantro leaves, lightly packed plus extra for garnish

For Garnish and Serving

  • Crispy fried shallots, store-bought
  • Rice (basmati or jasmine preferred)

Instructions

  1. Spice mix: In a small bowl, combine garam masala, coriander powder, cumin powder, and fennel powder to create the spice mix.
  2. Toast 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 until fragrant to infuse the oil.
  3. Cook onion: Add the finely diced onion to the pot and sauté for 2 minutes until softened and translucent.
  4. Add chicken: Add the chicken thigh slices and cook for 3 minutes, stirring occasionally, until the outside is no longer pink but the inside remains raw.
  5. Add aromatics: Stir in grated garlic, ginger, and turmeric; cook for 1 minute to release their aromas.
  6. Add spices: Mix in the prepared spice mix and cook, stirring constantly, for about 30 seconds to blend flavors.
  7. Simmer sauce: Pour in the chicken stock and coconut cream. Stir to combine and bring the mixture to a vigorous simmer. Allow it to cook for 12 minutes without stirring, so the sauce thickens slightly.
  8. Add broccoli: Add broccoli florets to the pot, bring back to a simmer, and cook for 3 minutes until the broccoli is tender but still vibrant.
  9. Serve: Remove the pot from heat and let the curry cool for 5 minutes to thicken the sauce further. Stir in chopped fresh coriander and serve the curry hot over cooked basmati or jasmine rice. Garnish with extra coriander leaves and crispy fried shallots for added texture and flavor.

Notes

  • You can substitute coconut oil with vegetable or canola oil.
  • Chicken thighs can be replaced with chicken breast, but thighs give more flavor and tenderness.
  • If you don’t have fresh turmeric, 1 1/2 teaspoons turmeric powder works well.
  • Coconut milk can substitute coconut cream for a lighter sauce, but the curry will be less rich.
  • Fennel powder can be replaced with additional garam masala if unavailable.
  • Store-bought crispy fried shallots add crunch and depth to the garnish but can be omitted if unavailable.
  • Broccoli stem can be used by peeling and dicing it for less waste.
  • Letting the curry cool briefly before serving helps thicken the sauce for a better texture.

Find it online: https://justsosavory.com/golden-coconut-chicken-curry-recipe/