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golden coconut chicken curry served over basmati rice with fresh cilantro and crispy shallots

Golden Coconut Chicken Curry

A beautiful golden coconut chicken curry with Thai vibes and warm Indian undertones. Features fresh turmeric, star anise, and cinnamon in a rich coconut cream sauce. One pot, no blender, ready in 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 5 portions
Course: Dinner, Main Course
Cuisine: Asian, Indian-inspired, Thai
Calories: 517
Ingredients Equipment Method Notes

Ingredients
  

  • 3 tbsp coconut oil or vegetable or canola oil
  • 3 star anise
  • 1 cinnamon stick
  • 1 onion finely diced
  • 1 lb chicken thigh fillets cut into small 1/3 inch slices
  • 1 tsp garlic finely grated
  • 1 tsp ginger finely grated
  • 3 tsp fresh turmeric finely grated, sub 1 1/2 tsp turmeric powder
  • 2 cups low sodium chicken stock
  • 14 oz unsweetened coconut cream
  • 1 large head broccoli florets cut small, about 4 heaped cups
  • 1 cup cilantro leaves lightly packed, plus extra for garnish
  • 1.5 tsp kosher salt spice mix
  • 1.5 tsp garam masala spice mix
  • 1.5 tsp coriander powder spice mix
  • 0.5 tsp cumin powder spice mix
  • 0.5 tsp fennel powder spice mix, sub more garam masala
  • crispy fried shallots store-bought, for serving
  • jasmine or basmati rice for serving

Equipment

  • Large heavy based pot

Method
 

  1. Mix the salt, garam masala, coriander powder, cumin, and fennel together in a small bowl. Set aside.
  2. Heat oil in a large heavy-based pot over medium-high heat. Add star anise and cinnamon stick and toast for 2 minutes, stirring occasionally, until the oil turns fragrant.
  3. Add the finely diced onion and cook for 2 minutes until softened and translucent.
  4. Add chicken slices and cook for 3 minutes until the outside is no longer pink. The inside can still be undercooked at this stage.
  5. Add the grated garlic, ginger, and turmeric. Stir and cook for 1 minute.
  6. Add the spice mix and stir for 30 seconds.
  7. Pour in the chicken stock and coconut cream. Stir to combine and bring to an energetic simmer with active bubbling. Cook uncovered for 12 minutes to allow the sauce to reduce and thicken slightly. No need to stir during this time.
  8. Add the broccoli florets, bring back to a simmer, and cook for 3 minutes until just tender.
  9. Remove from heat and rest for 5 minutes. The sauce will continue to thicken as it cools. Stir in the fresh cilantro just before serving.
  10. Serve over jasmine or basmati rice. Garnish with extra cilantro and crispy fried shallots.

Notes

Fresh turmeric stains heavily - use a non-porous surface and avoid white clothing. For a thinner sauce, substitute coconut milk and add 2 tsp cornstarch mixed with a splash of water at the end. Shrimp or fish can replace chicken - add in the last 3 minutes only. Leftovers keep 3 days refrigerated or 3 months frozen. Reheat gently on the stovetop with a splash of broth.
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