A perfect blend of spices for a comforting dinner! Coconut Turmeric Chicken Curry
Ingredients:
3 tbsp coconut oil, vegetable or canola oil
3-star anise
1 cinnamon stick
1 onion, finely diced
500g chicken thigh fillets, cut into small slices
1 tsp garlic, finely grated
1 tsp ginger, finely grated
3 tsp turmeric, finely grated (or 1 1/2 tsp powder)
2 cups chicken stock/broth, low sodium
400g coconut cream, unsweetened
1 large head broccoli, florets cut small
1 cup coriander/cilantro leaves, lightly packed, plus extra for garnish
Spice Mix:
1 1/2 tsp cooking/kosher salt
1 1/2 tsp garam masala
1 1/2 tsp coriander powder
1/2 tsp cumin powder
1/2 tsp fennel powder (or more garam masala)
Serving:
Crispy fried shallots, for garnish
Rice – jasmine or basmati recommended
Directions:
Spice mix – Mix the spices in a small bowl.
Toast – Heat the oil in a large pot over medium high heat. Toast the star anise and cinnamon for 2 minutes.
Add onion, cook for 2 minutes.
Add chicken, cook until no longer pink outside.
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. Bring to a simmer, cook for 12 minutes.
Add broccoli florets, simmer for 3 minutes.
Serve – Cool for 5 minutes, then stir in coriander. Serve with rice, garnish with coriander and crispy fried shallots.
Prep Time: 15 mins | Cooking Time: 30 mins | Total Time: 45 mins | Kcal: 517 | Servings: 5
Coconut Turmeric Chicken Curry
Ingredients
- 3 tbsp coconut oil vegetable or canola oil
- 3- star anise
- 1 cinnamon stick
- 1 onion finely diced
- 500 g chicken thigh fillets cut into small slices
- 1 tsp garlic finely grated
- 1 tsp ginger finely grated
- 3 tsp turmeric finely grated (or 1 1/2 tsp powder)
- 2 cups chicken stock/broth low sodium
- 400 g coconut cream unsweetened
- 1 large head broccoli florets cut small
- 1 cup coriander/cilantro leaves lightly packed, plus extra for garnish
Spice Mix:
- 1 1/2 tsp cooking/kosher salt
- 1 1/2 tsp garam masala
- 1 1/2 tsp coriander powder
- 1/2 tsp cumin powder
- 1/2 tsp fennel powder or more garam masala
Serving:
- Crispy fried shallots for garnish
- Rice – jasmine or basmati recommended
Instructions
- Spice mix – Mix the spices in a small bowl.
- Toast – Heat the oil in a large pot over medium high heat. Toast the star anise and cinnamon for 2 minutes.
- Add onion, cook for 2 minutes.
- Add chicken, cook until no longer pink outside.
- 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. Bring to a simmer, cook for 12 minutes.
- Add broccoli florets, simmer for 3 minutes.
- Serve – Cool for 5 minutes, then stir in coriander. Serve with rice, garnish with coriander and crispy fried shallots.
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