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Golden coconut chicken curry | Daily Dine

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Golden coconut chicken curry

Golden coconut chicken curry

Recipe video above. This Golden Coconut Chicken Curry blows me away every time I make it - and I've been making it a lot lately! Such a beautiful spice blend, Thai vibes with a whisper of Indian, like a less shrimpy version of Thai Yellow Curry with a hint of Massaman. Don't skip the star anise and cinnamon stick, and really try to use fresh turmeric rather than dried, for max flavour and yellow colour. All credit to JB for this one, his invention.:)*UPDATE: If you skip fresh turmeric and sub other spices and you're using rather old spices (which lose flavour), the recipe won't be as good as the rave reviews below and will make me sad*

View original recipe on recipetineats.com

mainsasianindian

0

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Servings: 4

Nutritional Information

Calories:517 kcal

Carbohydrate:16 g

Cholesterol:95 mg

Fat:42 g

Dietary Fiber:5 g

Protein:27 g

Saturated Fat:33 g

Sodium:846 mg

Sugar:2 g

Trans Fat:0.02 g

Unsaturated Fat:6 g

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

Instructions

Step 1
Spice mix - Mix the spices in a small bowl.
Step 2
Toast - Heat the oil in a large heavy based pot over medium high heat. Toast the star anise and cinnamon for 2 minutes.
Step 3
Add onion, cook for 2 minutes.
Step 4
Add chicken, cook for 3 minutes or it's no longer pink on the outside (still raw inside).
Step 5
Add aromatics - Add garlic, ginger and turmeric. Cook for 1 minute.
Step 6
Add spice mix and stir for 30 seconds.
Step 7
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.
Step 8
Add broccoli florets. Bring back to a simmer and cook for 3 minutes or until softened.
Step 9
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.