Every time I make this Golden Coconut Chicken Curry, I am blown away. I have been making it quite a bit lately. This is a wonderful spice mixture, and the turmeric gives it a yellowish colour.
Golden coconut chicken curry is a delicious and easy recipe.
Readers know that I am a huge curry fan. I love Thai and Indian curries, but the old chicken Curry or curried Sausages are always a favorite!
This is my go-to recipe for days when I want a good curry from scratch but don’t feel like blending fresh pastes. It has a Thai flavour with Indian undertones. Think of a less shrimpy version Thai Yellow Curry, with a touch of Massaman Curry.
It’s really, really good. Although it’s not a Thai curry recipe that I am familiar with (as far a I know), the taste is very authentic. You know what I’m talking about!
Ingredients in Golden Coconut Chicken Curry
For maximum flavor, use fresh turmeric instead of dried.
AROMATICS and SPICES
The first thing to consider is the flavourings for the sauce:
- Turmeric — This spice has been a popular ingredient for years. It is revered by many people because of its health benefits, including arthritis relief. It has the same appearance and texture as ginger, but it is orange on the inside. It turns everything bright yellow when cooked! It stains like a buggery, so wear white clothes when you use it and don’t grate on porous surfaces (like a dish). Turmeric Powder – While fresh turmeric gives the best colour and flavour, dried turmeric can be used to make it easier. It’s delicious even with dried turmeric!
- Fresh ginger and garlic is best! Jarred ginger and garlic tastes sour, not like the real deal. We finely grated them for maximum flavour, just as we did with the turmeric.
- Garam Masala – Indian spice mix, which is common in modern grocery stores. This spice mix has more flavor than curry powders. Curry powder is a good substitute.
- Fennel Powder — I understand this isn’t something you’d normally have on hand, so there’s no need to make a special effort if it’s not available. Use more garam masala.
- Cumin & Coriander– Staple Spices!
Add-ins, sauces
- Chicken — Thigh is the best choice because it’s juicy. The tenderloin and breast will also work, but they won’t be as juicy. This curry is great with prawns, shrimp and fish pieces – add them at the end of cooking.
- Broccoli Cut them into small florets, so that they are spoon-eating size. You can use the stem as well – simply peel and dice.
- Coconut Cream makes the sauce thicker. Coconut flavour is also stronger. Both are good! When using coconut milk, thicken the sauce a little. Mix cornstarch/cornflour with water and 2 teaspoons. Add towards the end.
- Broth/stock of chicken — Gives sauce more flavor. It’s a little bland if you use only water.
- Onion for sautéing at the start.
Other ADD-IN Options
You can use any protein and vegetable that you think will cook within the 15 minute total simmering time. Add them at the right time. A favourite is sweet potato or pumpkin with chickpeas. This recipe was made by a friend with shrimp/prawns in place of chicken. He said it was swoon worthy (not mine). Zucchini, eggplants and other vegetables are equally delicious. My eggplant skin gave my sauce a purplish tint.
GARNISHES
Just realised that the coriander/cilantro is not a mere garnish. The sauce is made with a good handful of coriander. The perfect finishing touch.
- Coriander/Cilantro– Add a few handfuls to the sauce and sprinkle some on top.You can skip this if you hate coriander. Instead, I would sprinkle green onion slices.
- Crispy Shallots Crispy and oily pops. You can find them cheaper in Asian stores. They are so great and I use them so often that I wrote about them.
How to make it
OK! Making the part. Simple and easy. There is a certain order to which the ingredients are added, toasted, sauteed, simmered or added into the pot. There’s reasons!
- Toast for 2 minutes the star anise and cinnamon stick. Don’t skip it! This step brings out a wonderful flavour which is then transferred into the sauce.
- Cook Chicken – Sauté the onion in a pan for two minutes until it softens, and then add the chicken. Cook the chicken for 3 minutes, or until you no longer see any pink on the outside. This will leave the inside of the chicken raw, which is exactly what you want.
- Toast spices Add grated ginger, turmeric and garlic and stir for one minute. Add the spice mixture and stir for 30 second. To bring out the flavor, it is important to toast the spices, both fresh and dried, such as star anise or cinnamon. It’s so much more flavorful than simply adding spices to liquid!
- Cook for 12 minutes. Stir in the coconut milk and chicken broth/stock, then cook for 12 minutes. Simmer vigorously and not at a low temperature like you would when making stock or stew. We want to reduce the sauce and concentrate the flavour, and it should thicken a little. We want to do this quickly – before we overcook the chicken!
- Broccoli in 3 minutes– Stir the broccoli into the pan and cook it for 3 minutes. It will only take a few minutes to soften the broccoli florets, as you have already cut them into spoon-sized pieces, according to the recipe. Right?!
- Stir in fresh coriander to finish off the coconut curry. It will be HOT in this pot, so let it cool down for about 5 minutes. The sauce will thicken up a little if you cool it down a bit.The best part is yet to come – it’s time to eat!
What to serve with this curry
Serve with rice and sprinkled with my favourite crispy fried onions. Add some fresh coriander/cilantro. Basmati or Jasmine are the best. plain white rice is also a good choice. cauliflower Rice is also a great option for those who are low-carbers!
Would love to hear what you think about this if you try it. I’m curious to know if this is just a Team RecipeTin thing, or if the coconut curry is a worldwide phenomenon. I am betting on the latter and that’s why I’m posting this recipe. !
Golden coconut chicken curry
Preparation: 10 minutes
Mins Cook : 20 minutes
Mins total: 30 minutes
Asian, Indian
Servings 4 – 5 people
Video recipe above Golden Coconut Chicken Curry is a dish that I have been making for years and it never fails to impress me. Lottery Tickets lately! This is a wonderful spice mix, Thai vibes, with a hint of Indian. It’s like a less-shrimpy version of Thai Yellow Curry With a hint Massaman. Don’t forget the star anise, cinnamon stick and fresh turmeric, rather than dried. This will give you maximum flavour and colour.
This recipe will not be as tasty if you use old spices or substitute fresh turmeric.
Ingredients
Note 1: 3 tablespoons of coconut oil, canola or vegetable oil
- 3 Star Anise
- Cinnamon stick
- 1 onion, finely diced
- Chicken thigh fillets, 500g/1lb, cut into 1cm/3/4″ slices (Note: 2 options!)
- 1 tsp finely grated garlic
- 1 tsp finely grated ginger
- 3 tsp of turmeric, finely grated. (Substitute 1 1/2 tsp of powder. Note 3)
- 2 cups low sodium chicken broth/stock
- 400g / 14 oz coconut cream , unsweetened (sub coconut milk, Note 4)
- 4 heaping cups of broccoli or other vegetables, cut into small florets (can also use the stem – peel and dice).
- You can use the extra leaves for garnishing.
Spice Mix:
- Cooking/kosher Salt: 1 1/2 teaspoon
- 1 1/2 tsp Garam Masala (Note 5)
- 1 1/2 tsp of coriander powder
- Cumin powder, 1/2 tsp
- Add more garam masala to 1/2 tsp of fennel.
SERVING
- Crispy fried shallots Store bought garnishes (Note 6)
- Rice jasmine You can also find out more about Basmati Recommended or other plain rice
Instructions
- Spice Mix –Mix all the spices together in a small dish.
- Toast Heat oil in a heavy-based large pot on medium heat. The star anise, cinnamon and cloves should be toasted for two minutes.
- Add the onion and cook for 2 minutes.
- Add the chicken and cook it for 3 minutes, or until it is no longer pink (still raw on the inside).
- Add aromatics Add ginger, garlic and turmeric. Cook for one minute.
- Add the spice mix to the water and stir for 30 seconds.
- Add coconut cream and stock after 12 minutes of simmering. Stir well and bring to a vigorous simmer. Stirring is not necessary. Cook the sauce for 12 minutes.
- Add broccoli florets. Bring to a simmer, and cook until the broccoli is soft.
- Serve Cool the sauce for 5 minutes to allow it to thicken. Stir in the coriander, and serve over rice ( Basmati is particularly nice or Jasmine). Garnish the dish with crispy fried shallots and extra coriander.
Recipe Notes
1. Coconut oil If you have coconut butter (the firm, unrefined kind that looks like butter), it will give the sauce an extra coconut flavor. Recommended! I wasn’t there so I didn’t use it. 2. Chicken – The thigh is the best choice because it remains juicy. Breast and tenderloin work, but they won’t be as juicy. This curry is great with prawns, shrimp and fish pieces – add them at the end of cooking. 3. Turmeric When cooked, it becomes bright yellow. It looks like ginger on the outside but inside is bright orange. Wear white clothes when you use it. Also, grate on non-porous surfaces (like a dish). 4. Coconut cream It also thickens the sauce. Has a stronger coconut flavor. Both are good! Suggest thickening a little if you are using milk. Mix 2 tsp of cornflour/cornstarch and a splash of water. Add towards the end. 5. Garam masala Indian spice mix is available in most grocery stores. It has more flavor than curry powders. Curry powder is a good substitute. 6. Crispy Shallots These crispy, salty, greasy pops are delicious. You can find them cheaper in Asian stores. They are so great and I use them so often that I wrote about them. 7. Leftovers The product will last 3 days in a refrigerator or 3 months in a freezer. Nutrition Per serving, assuming five servings of curry (no rice).
NUTRITION INFORMATION:
Golden Coconut Chicken Curry
Print RecipeIngredients
- 3 tablespoons of coconut oil
- 3 Star Anise
- 1 Cinnamon stick
- 1 onion, finely diced
- Chicken thigh fillets 500g
- 1 tsp finely grated garlic
- 1 tsp finely grated ginger
- 3 tsp of turmeric, finely grated
- 2 cups low sodium chicken broth/stock
- 400g / 14 oz coconut cream, unsweetened
- 4 heaping cups of broccoli
- Cooking Or kosher Salt: 1 1/2 teaspoon
- 1 1/2 tsp Garam Masala
- 1 1/2 tsp of coriander powder
- Cumin powder, 1/2 tsp
Instructions
Spice Mix –Mix all the spices together in a small dish.
Toast Heat oil in a heavy-based large pot on medium heat. The star anise, cinnamon and cloves should be toasted for two minutes.
Add the onion and cook for 2 minutes.
Add the chicken and cook it for 3 minutes, or until it is no longer pink (still raw on the inside).
Add aromatics Add ginger, garlic and turmeric. Cook for one minute.
Add the spice mix to the water and stir for 30 seconds.
Add coconut cream and stock after 12 minutes of simmering. Stir well and bring to a vigorous simmer. Stirring is not necessary. Cook the sauce for 12 minutes.
Add broccoli florets. Bring to a simmer, and cook until the broccoli is soft.
Serve Cool the sauce for 5 minutes to allow it to thicken. Stir in the coriander, and serve over rice ( Basmati is particularly nice or Jasmine). Garnish the dish with crispy fried shallots and extra coriander.
