Golden coconut chicken curry

Name: Golden coconut chicken curry
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
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); 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); Crispy fried shallots (, store bought, for garnish (Note 6); Rice

4 servings

servings

10 minutes

active time

30 minutes

total time

Start Cooking

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)

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)

Crispy fried shallots (, store bought, for garnish (Note 6)

Rice

Directions

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.

Nutrition

Serving Size

Calories

517 kcal

Total Fat

42 g

Saturated Fat

33 g

Unsaturated Fat

6 g

Trans Fat

0.02 g

Cholesterol

95 mg

Sodium

846 mg

Total Carbohydrate

16 g

Dietary Fiber

5 g

Total Sugars

2 g

Protein

27 g