Coconut Turmeric Chicken Curry

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

A perfect blend of spices for a comforting dinner! Coconut Turmeric Chicken Curry

No ratings yet

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Course Main Course

Cuisine Indian

Servings 5 Servings

Ingredients

  

1x2x3x

• 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

Get ingredients with

Get Recipe Ingredients

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.

Tried this recipe?Let us know how it was!