This Golden Coconut Chicken Curry blows me away every time I make it and Ive been making it alotlately!
Such a beautiful spice blend, with turmeric making the coconut curry sauce a warm yellow colour.
A really great but easy coconut chicken curry
Regular readers know I love mycurries.
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Especially Thai and Indian ones though the good ole retrochicken curryandcurried sausageswill always have a place in my heart!
Its very, very good.
(You know what I mean!)
-> If youre after something similar (ie.
still easy) but with more Indian vibes, head straight to myEasy Pumpkin Lentil Coconut Curry!
It looks like and has the same texture as ginger but is bright orange inside.
When cooked, it turns things bright yellow!
Ive made it with dried turmeric and its still delicious!
Ginger and garlic Fresh is the only way!
The jarred stuff is sour and tastes nothing like the real thing.
As with the turmeric, we finely grate them, for maximum flavour extraction.
Garam masala Indian spice mix thats common these days, in the spice aisle of normal grocery stores.
Its got more flavour than basic curry powders.
But your everyday curry powder will be an adequate substitute!
Just use more garam masala!
Cumin and coriander Staple spices!
Add-ins and sauce
Chicken Thigh is best because it stays juicy.
Breast and tenderloin will work but wont be quite as juicy.
Prawns/shrimp and fish pieces are GREAT in this curry plonk them in in the last 3 minutes.
Broccoli Cut them into little florets so they are spoon-eating-size.
you could also use the stem just peel and dice.
Coconut creamis thicker so makes the sauce thicker.
Also has stronger coconut flavour.
If using coconut milk, suggest thickening the sauce slightly.
Mix 2 teaspoons cornflour/cornstarch with a small splash of water, then mix in towards the end.
Chicken stock/broth Gives the sauce more flavour.
If using just water, its just a little lacking.
Onion For sauteing at the beginning.
Just add them in at the appropriate time.
Pumpkin or sweet potato and chickpeas is a firm favourite.
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Zucchini and eggplants are also amazing, though my eggplant skin gave the sauce an interesting purplish hue.
Garnishes
I just realised, the coriander / cilantro is not just a garnish.
A good handful is mixed into the sauce.
If youre in the I Hate Coriander club, feel free to skip this.
Id just sprinkle with green onion slices instead.
Crispy Shallots Crispy, salty, oily pops of goodness.
Find them in the Asian aisle, cheaper at Asian stores.
I love them so much and use them so frequently I even wrote about themhere.
How to make it
OK!
Just a specific order in which things are toasted / sauteed / simmered / added into the pot.
Toastthe cinnamon stick and star anise for 2 minutes.
This really brings out lovely flavour that is then imparted into the sauce, so dont skip this step!
Cook chicken Next, saute the onion for 2 minutes to soften, then add the chicken.
Cook for 3 minutes or until the outside turns white and you could no longer see pink.
Toast spices Add the grated garlic, ginger and turmeric, and stir for 1 minute.
Then add the spice mix and stir for 30 seconds.
So much more flavoursome than just dumpling spices into liquid!
Simmer 12 minutes Stir in the coconut cream and chicken stock/broth, then simmer for 12 minutes.
And we want this to happen quick before the chicken is overcooked!
Broccoli 3 minutes Next, stir in the broccoli and cook for 3 minutes.
Finishthe coconut curry off by stirring in the fresh coriander.
Let it cool for 5 minutes or so there will be a LOT of heat in that pot!
Cooling slightly also allows the sauce to thicken a bit.
Now, the best step EATING time!
Otherwise, any otherplain riceof choice.
Or evencauliflower ricefor the low-carbers out there!
Love to know what you think if you make this.
Im banking on the latter, obviously, which is why Im sharing this recipe!!
And they stuck me in it too.
In case you want to read it, the online version of the article ishere.
