Golden coconut chicken curry Recipe

This Golden Coconut Chicken Curry blows me away each time I make it – and I’ve been making it a lot recently! Such a fantastic spice mix, with turmeric making the coconut curry sauce a heat yellow color. Thai vibes. Straightforward. Swoon-worthy!

Common readers know I really like my curries. Particularly Thai and Indian ones – although the nice ole’ retro chicken curry and curried sausages will all the time have a spot in my coronary heart!

However on days when I’ve a hankering for a very good from-scratch curry however don’t have the time for blitzing recent curry pastes, that is what I’m making on repeat. It’s acquired Thai vibes with a touch of Indian undertones, like a much less shrimpy model of Thai Yellow Curry with a whisper of Massaman Curry.

It’s very, excellent. And although not a conventional Thai curry recipe (so far as I do know), it tastes very genuine. (You understand what I imply!)

-> In case you’re after one thing related (ie. nonetheless straightforward) however with extra Indian vibes, head straight to my Straightforward Pumpkin Lentil Coconut Curry!

Don’t skip the star anise and cinnamon stick, and actually attempt to use recent turmeric somewhat than dried – for max flavour.

aromatics and spices

First up, the sauce flavourings:

• Turmeric – Been a little bit of a classy ingredient lately, revered for its dietary advantages, most notably arthritis reduction. It appears to be like like and has the identical texture as ginger however is shiny orange inside. When cooked, it turns issues shiny yellow! Stains like buggery so don’t put on white when utilizing it, and grate onto non-porous issues (like a plate).

  Turmeric powder – Whereas recent turmeric will give the perfect flavour and color, dried can be utilized as a better different. I’ve made it with dried turmeric and it’s nonetheless scrumptious!

• Ginger and garlic – Contemporary is the one method! The jarred stuff is bitter and tastes nothing like the true factor. As with the turmeric, we finely grate them, for max flavour extraction.

• Garam masala – Indian spice combine that’s widespread lately, within the spice aisle of regular grocery shops. It’s acquired extra flavour than primary curry powders. 🙂 However – your on a regular basis curry powder shall be an ample substitute!

• Fennel powder – I do know this one isn’t a staple so don’t make a particular journey in case you don’t have it. Simply use extra garam masala!

• Cumin and coriander – Staple spices!

Add-ins and sauce

• Chicken – Thigh is finest as a result of it stays juicy. Breast and tenderloin will work however received’t be fairly as juicy. Prawns/shrimp and fish items are GREAT on this curry – plonk them in within the final 3 minutes.

• Broccoli – Lower them into little florets so they’re spoon-eating-size. You may also use the stem – simply peel and cube.

• Coconut cream is thicker so makes the sauce thicker. Additionally has stronger coconut flavour. Each good issues! If utilizing coconut milk, counsel thickening the sauce barely. Combine 2 teaspoons cornflour/cornstarch with a small splash of water, then combine in in direction of the top.

• Chicken inventory/broth – Provides the sauce extra flavour. If utilizing simply water, it’s just a bit missing.

• Onion – For sautéing originally.

Garnishes

I simply realised, the coriander / cilantro isn’t just a garnish. A superb handful is blended into the sauce. Nice completion. 🙂

• Coriander / cilantro – As talked about above, an excellent handful to combine into the sauce plus further for sprinkling on prime.

  In case you’re within the I Hate Coriander membership, be at liberty to skip this. I’d simply sprinkle with inexperienced onion slices as a substitute.

• Crispy Shallots – Crispy, salty, oily pops of goodness. Discover them within the Asian aisle, cheaper at Asian shops. I really like them a lot and use them so regularly I even wrote about them right here.

OK! The making half. Good and simple. Only a particular order wherein issues are toasted / sautéed / simmered / added into the pot. There’s causes! 🙂

1. Toast the cinnamon stick and star anise for two minutes. This actually brings out beautiful flavour that’s then imparted into the sauce, so don’t skip this step!

2. Prepare dinner chicken – Subsequent, sauté the onion for two minutes to melt, then add the chicken. Prepare dinner for 3 minutes or till the surface turns white and you may now not see pink. The within will nonetheless be uncooked which is what we wish – this ensures the chicken just isn’t overcooked by the point the sauce is completed simmering.

3. Toast spices – Add the grated garlic, ginger and turmeric, and stir for 1 minute. Then add the spice combine and stir for 30 seconds. Toasting the recent and dried spices is a key step, like with the star anise and cinnamon, to deliver out and enhance the flavour. A lot extra flavoursome than simply dumpling spices into liquid!

4. Simmer 12 minutes – Stir within the coconut cream and chicken inventory/broth, then simmer for 12 minutes. Simmer energetically, not a gradual simmer like when making shares and stew, as a result of we wish the sauce to scale back to pay attention the flavour and thicken barely. And we wish this to occur fast – earlier than the chicken is overcooked!

5. Broccoli 3 minutes – Subsequent, stir within the broccoli and cook dinner for 3 minutes. That’s all it’s going to take to melt, since you lower the florets into small spoon-size, simply because the recipe asks you to do. Proper?! 🙂

6. End the coconut curry off by stirring within the recent coriander. Let it cool for five minutes or so – there shall be a LOT of warmth in that pot! Cooling barely additionally permits the sauce to thicken a bit.

   Now, the perfect step – EATING time!

Serve over rice with a sprinkle of my favorite crispy fried shallots and a few extra recent coriander/cilantro. Jasmine or basmati rice are on level. In any other case, some other plain rice of alternative. And even cauliflower rice for the low-carbers on the market!

Like to know what you suppose in case you make this. Curious to see if it’s simply Workforce RecipeTin that’s madly obsessive about this coconut curry, or if it’s a common factor. I’m banking on the latter, clearly, which is why I’m sharing this recipe!! 🙂 – Johnsat x

Golden coconut chicken curry Recipe

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Serves: 4 Prep Time: 10 minutes Cooking Time: 20 minutes 20 minutes

Nutrition facts: 517 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

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 – jasmine or basmati recommended, or other plain rice

Instructions

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

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).

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Sarah Miller

Hi, I’m Sarah Millar!
I’m a food blogger who loves creating quick and easy recipes that bring big flavor without the fuss. Cooking doesn’t have to be complicated — and I’m here to share simple, fast food ideas that anyone can make at home. When I’m not in the kitchen, you’ll usually find me tasting new dishes, exploring cafés, or coming up with fresh food hacks to make everyday meals more fun.

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