Toast the cinnamon stick and star anise for 2 minutes. This really brings out lovely flavour that is then imparted into the sauce, so don’t skip this step!
Cook chicken – Next, sauté the onion for 2 minutes to soften, then add the chicken. Cook for 3 minutes or until the outside turns white and you can no longer see pink. The inside will still be raw which is what we want – this ensures the chicken is not overcooked by the time the sauce is finished simmering.
Toast spices – Add the grated garlic, ginger and turmeric, and stir for 1 minute. Then add the spice mix and stir for 30 seconds. Toasting the fresh and dried spices is a key step, like with the star anise and cinnamon, to bring out and improve the flavour. So much more flavoursome than just dumpling spices into liquid!
Simmer 12 minutes – Stir in the coconut cream and chicken stock/broth, then simmer for 12 minutes. Simmer energetically, not a slow simmer like when making stocks and stew, because we want the sauce to reduce to concentrate the flavour and thicken slightly. And we want this to happen quick – before the chicken is overcooked!
Broccoli 3 minutes – Next, stir in the broccoli and cook for 3 minutes. That’s all it will take to soften, because you cut the florets into small spoon-size, just as the recipe asks you to do. Right?! 🙂
Finish the coconut curry off by stirring in the fresh coriander. Let it cool for 5 minutes or so – there will be a LOT of heat in that pot! Cooling slightly also allows the sauce to thicken a bit.
Now, the best step – EATING time!
How to serve this curry
Serve over rice with a sprinkle of my favourite crispy fried shallots and some more fresh coriander/cilantro. Jasmine or basmati rice are on point. Otherwise, any other plain rice of choice. Or even cauliflower rice for the low-carbers out there!
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.
