Cooked - Golden Coconut Chicken Curry

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Home Pricing Community My Recipes

Golden Coconut Chicken Curry

4.0

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 1cm chunks) Can also add prawns 3mins before the end

1 tsp garlic (, finely grated)

1 tsp ginger (, finely grated)

3 tsp turmeric (, finely grated (sub 1 ½ 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))

1 ½ tsp cooking/kosher salt

1 ½ tsp garam masala ((Note 5))

1 ½ tsp coriander powder

½ tsp cumin powder

½ tsp fennel powder ((sub more garam masala))

Crispy fried shallots (, store bought, for garnish (Note 6))

Rice

Spice mix - Mix the spices in a small bowl.
Toast - Heat the oil in a large heavy based pot over medium high heat. Toast the star anise and cinnamon for 2 minutes.
Add onion, cook for 2 minutes.
Add chicken, cook for 3 minutes or it's no longer pink on the outside (still raw inside).
Add aromatics - Add garlic, ginger and turmeric. Cook for 1 minute.
Add spice mix and stir for 30 seconds.
Simmer 12 minutes - Add stock and coconut cream. Stir and bring to an energetic simmer. Cook for 12 minutes (no need to stir) so the sauce thickens slightly.
Add broccoli florets. Bring back to a simmer and cook for 3 minutes or until softened.
Serve - Cool for 5 minutes, this will allow the sauce to thicken slightly. Then stir in coriander and serve with rice (basmati or jasmine especially nice). Garnish with extra coriander and crispy fried shallots.

Course🍽️Main Course

Diets🌾Gluten-free...

Category🍛Curry

Cuisine🇮🇳Indian

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 40m

Created 96 weeks ago

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