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
- 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.
Tried this recipe?Let us know how it was!