Golden coconut chicken curry
User Reviews
4.8
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Prep Time
10 mins
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Cook Time
20 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
Description
Golden Coconut Chicken Curry starts by toasting whole spices like star anise and cinnamon in coconut or neutral oil, releasing aromatic oils. Onion, garlic, and ginger add foundational flavor, followed by chicken thigh pieces cooked until no longer pink on the outside. Turmeric lends vivid color, while a spice mix of garam masala, coriander, cumin, and fennel powder deepens the curry's complexity.
Chicken stock and creamy coconut cream form a luscious sauce, simmered until slightly thickened. Adding broccoli florets late in cooking ensures they remain tender yet retain some texture. Fresh coriander stirred in at serving brightens the dish. Crispy fried shallots introduce a savory crunch as garnish.
Serving with jasmine or basmati rice complements the curry’s richness and balances heat. The recipe notes suggest using unrefined coconut oil for enhanced flavor and thigh meat for juiciness, but other proteins like shrimp or fish can be substituted. Leftover curry stores well refrigerated for up to three days or frozen for extended keeping.
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 fillet , 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 low sodium, or broth
- 400g / 14 oz coconut cream , unsweetened (sub coconut milk, Note 4)
- 1 broccoli florets cut small (can use stem too - peel & dice), or other veg (4 heaped cups, large head
- 1 cup Coriander leaves lightly packed, plus extra for garnish (I'd still make without this, aka cilantro leaves
Spice mix:
- 1 1/2 tsp kosher salt cooking 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
- shallots store bought, for garnish (Note 6, crispy fried
- rice - jasmine or basmati recommended, or other plain rice
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
- Use unrefined coconut oil for additional coconut flavor when available.
- Chicken thigh keeps the curry juicy; breast or tenderloin are alternatives but less moist.
- Try substituting prawns or fish pieces; add them in during the last three minutes of cooking.
- Turmeric stains surfaces and hands, so grate carefully and avoid wearing white clothing.
- Use coconut cream for a thicker, richer sauce; coconut milk can be substituted but may require thickening with cornstarch mixed with water.
- Garam masala adds deeper flavor than basic curry powder, but either works.
- Crispy fried shallots provide a salty, crunchy garnish; available in Asian stores.
- Leftovers keep refrigerated for up to 3 days or frozen for 3 months.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.8
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