Golden coconut chicken curry
User Reviews
4.8
276 reviews
Excellent
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
30 mins
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Servings
4 - 5 people
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Calories
517 kcal
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Course
Main Course
Golden coconut chicken curry
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Recipe video above. This Golden Coconut Chicken Curry blows me away every time I make it - and I've been making it a lot lately! Such a beautiful spice blend, Thai vibes with a whisper of Indian, like a less shrimpy version of Thai Yellow Curry with a hint of Massaman. Don't skip the star anise and cinnamon stick, and really try to use fresh turmeric rather than dried, for max flavour and yellow colour. All credit to JB for this one, his invention. :)*UPDATE: If you skip fresh turmeric and sub other spices and you're using rather old spices (which lose flavour), the recipe won't be as good as the rave reviews below and will make me sad*
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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
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Instructions
- 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.
Notes
- 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.
- 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.
- 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).
- 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.
- 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!
- 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.
- Leftovers will keep for 3 days in the fridge, or freezer for 3 months.
- Nutrition per serving, assuming 5 servings, curry only (not rice).
Nutrition Information
Show Details
Calories
517cal
(26%)
Carbohydrates
16g
(5%)
Protein
27g
(54%)
Fat
42g
(65%)
Saturated Fat
33g
(165%)
Polyunsaturated Fat
2g
Monounsaturated Fat
4g
Trans Fat
0.02g
Cholesterol
95mg
(32%)
Sodium
846mg
(35%)
Potassium
919mg
(26%)
Fiber
5g
(20%)
Sugar
2g
(4%)
Vitamin A
686IU
(14%)
Vitamin C
68mg
(76%)
Calcium
85mg
(9%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 4- 5 people
Amount Per Serving
Calories 517 kcal
% Daily Value*
| Calories | 517cal | 26% |
| Carbohydrates | 16g | 5% |
| Protein | 27g | 54% |
| Fat | 42g | 65% |
| Saturated Fat | 33g | 165% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 95mg | 32% |
| Sodium | 846mg | 35% |
| Potassium | 919mg | 20% |
| Fiber | 5g | 20% |
| Sugar | 2g | 4% |
| Vitamin A | 686IU | 14% |
| Vitamin C | 68mg | 76% |
| Calcium | 85mg | 9% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
276 reviews
Excellent
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