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Golden Coconut Chicken Curry

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Cuisine: Thai
Keyword: Chicken
Prep Time: 10 minutes
Cook Time: 20 minutes
Servings: 0 Servings 4
Author: recipetineats.com

Ingredients

  • 3 tbsp coconut oil vegetable or canola oil (Note 1)
  • 3 star anise
  • 1 cinnamon stick
  • 1 onion finely diced
  • 500 g / 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
  • 400 g / 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 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 – jasmine or basmati recommended or other plain rice

Instructions

  • 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.