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