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*
Prep Time10 minutesmins
Cook Time20 minutesmins
Total Time30 minutesmins
Course: Mains
Cuisine: Asian, Indian
Keyword: Coconut Curry, turmeric recipe
Servings: 4- 5 people
Calories: 517cal
Author: Nagi
Ingredients
3tbspcoconut oil, vegetable or canola oil (Note 1)
3star anise
1cinnamon stick
1onion, finely diced
500g / 1lbchicken thigh fillets, cut into small 1cm / 1/3" slices (Note 2 options!)
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.
Notes
1. Coconut oil (the unrefined one that is firm like butter) will add extra coconut flavour into the sauce, if you have it. Recommended! I was out so I didn't use it in the video.2. Chicken - Thigh is best because it stays juicy. Breast and tenderloin will work but won't be quite as juicy. Prawns/shrimp and fish pieces are GREAT in this curry - plonk them in in the last 3 minutes.3. Turmeric looks like ginger but is bright orange inside, and when cooked it turns things bright yellow. Stains like buggery so don't wear white when using it, and grate onto non-porous things (like a plate).4. Coconut cream is thicker so makes the sauce thicker. Also has stronger coconut flavour. Both good things! If using milk, suggest thickening slightly. Mix 2 tsp cornflour/cornstarch with a small splash of water, mix in towards the end.5. Garam masala - Indian spice mix that's common these days, in the spice aisle of normal grocery stores. It's got more flavour than basic curry powders. :) But - your everyday curry powder will be an adequate substitute!6. Crispy Shallots - Crispy, salty, oily pops of goodness. Find them in the Asian aisle, cheaper at Asian stores. I love them so much and use them so frequently I even wrote about them here.7. Leftovers will keep for 3 days in the fridge, or freezer for 3 months.Nutrition per serving, assuming 5 servings, curry only (not rice).