Golden coconut chicken curry is a one pot dinner with tender chicken thighs, broccoli, and a silky coconut sauce scented with turmeric, star anise, and garam masala.
Everything cooks in a single heavy pot, from toasting the whole spices to simmering the sauce, so cleanup is easy and the flavors build in layers.
Table of Contents
Why This Golden Coconut Chicken Curry Recipe Works
Toasting the star anise and cinnamon in hot coconut oil releases their fragrance before anything else goes in the pot. That aromatic base flavors the whole curry, and it only takes 2 minutes.
The chicken is cut into small slices, so it cooks fast and soaks up the sauce in every bite. Searing it briefly first seals in juices while the sauce does the rest of the work.
Coconut cream makes the sauce thick, glossy, and rich, and a short rest off the heat helps it thicken a little more. Turmeric gives the golden color, while garam masala, coriander, cumin, and fennel round out the warmth.
Ingredients for Golden Coconut Chicken Curry
- 3 tbsp coconut oil, or vegetable or canola oil
- 3 whole star anise
- 1 cinnamon stick
- 1 large onion, finely diced
- 1 lb boneless chicken thighs, cut into 1/2 inch slices
- 1 tsp finely grated garlic
- 1 tsp finely grated ginger
- 1 1/2 tsp ground turmeric, or 3 tsp finely grated fresh turmeric
- 2 cups low sodium chicken broth
- 14 oz canned coconut cream, or coconut milk
- 1 large head broccoli, cut into small florets
- 1 cup lightly packed cilantro leaves, plus extra for garnish
- 1 tsp kosher salt
- 1 1/2 tsp garam masala
- 1 1/2 tsp ground coriander
- 1/2 tsp ground cumin
- 1/2 tsp ground fennel, or extra garam masala
- crispy fried shallots, for garnish
- cooked basmati or jasmine rice, for serving
Chicken thighs. Boneless thighs stay juicy in a simmered sauce, and slicing them small means they cook through quickly.
Whole spices. Star anise and a cinnamon stick add a sweet, warm perfume that ground spices alone cannot match.
Turmeric and garam masala. Turmeric supplies color and an earthy note, while garam masala brings a blend of warm spices.
Coconut cream. Thick coconut cream gives the sauce body, and coconut milk works if you want a lighter result.
Broccoli. Small florets and even sliced stems soften quickly and soak up the sauce, which adds color and freshness.
How to Make Golden Coconut Chicken Curry
1. Mix the spices. Combine the salt, garam masala, ground coriander, cumin, and fennel in a small bowl.
2. Toast the whole spices. Heat the coconut oil in a large heavy pot over medium high heat, then toast the star anise and cinnamon stick for 2 minutes.
3. Soften the onion. Add the onion and cook for 2 minutes until it softens.
4. Sear the chicken. Add the chicken and cook for about 3 minutes, until the outside is no longer pink. The inside will still be raw at this point.
5. Add the aromatics. Stir in the garlic, ginger, and turmeric and cook for 1 minute, then add the spice mix and stir for 30 seconds.
6. Simmer the sauce. Pour in the broth and coconut cream, bring to a simmer, and cook for 12 minutes without stirring, until the sauce thickens slightly and the chicken reaches 165 degrees F.
7. Add the broccoli. Add the florets, return to a simmer, and cook for 3 minutes until tender.
8. Rest and finish. Let the pot rest for 5 minutes so the sauce thickens a little more, stir in the cilantro, and serve over rice with fried shallots.
How to Serve Golden Coconut Chicken Curry
Ladle the curry over steaming basmati or cilantro lime rice and top it with crispy fried shallots and extra cilantro. A side of creamy Asian cucumber salad adds a cool crunch, and warm fluffy homemade dinner rolls are great for mopping up the sauce. Finish the meal with a glass of blueberry mojito for something fruity and fresh.
How to Store and Reheat Golden Coconut Chicken Curry
Cool the curry within 2 hours and store it in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove until it is steaming hot and reaches 165 degrees F, adding a splash of broth or water if the sauce has thickened. Coconut sauces can separate when frozen, so it is ideal to enjoy leftovers within the refrigerator window.
Tips and Variations for Golden Coconut Chicken Curry
Adjust the spice. Add more garam masala or a pinch of chili flakes to raise the heat, or cut back on the cumin for a milder pot.
Change the vegetables. Green beans or bell peppers can stand in for the broccoli, so use what you have.
Let it rest. For an even richer flavor, let the curry rest for a while before serving.
Cut the chicken small. Small slices cook quickly and soak up the sauce.
Do not skip the toasting. Toasting the star anise and cinnamon releases fragrance into the oil.
Use the stems. Broccoli stems can be sliced small and cooked along with the florets.
Pick the right coconut. Coconut cream gives a thicker sauce, while coconut milk makes it lighter.
Food safety. Do not rinse raw chicken, and keep its cutting board away from ready to eat food; the University of Nebraska soup safety guide covers cooling and reheating for saucy dishes.
Frequently Asked Questions About Golden Coconut Chicken Curry
Can I use chicken breast in golden coconut chicken curry?
Thighs stay juicier in a simmered sauce, but breast can work if you cut it small and watch the cooking time so it does not dry out. Check that it reaches 165 degrees F.
What gives golden coconut chicken curry its color?
Turmeric is the main source, and the coconut cream turns the sauce rich and creamy. Fresh grated turmeric or ground powder both work.
Can I make golden coconut chicken curry spicier?
Yes. Add extra garam masala, a pinch of chili flakes, or a sliced fresh chili with the aromatics.
Can I use coconut milk instead of coconut cream?
Yes, though the sauce will be a little thinner. Simmer it for a few extra minutes to thicken.
What should I serve with the curry?
Basmati or jasmine rice is the classic choice, and a crisp salad or warm bread rounds out the plate.
Golden Coconut Chicken Curry with Broccoli
Equipment
- Large heavy pot
- Small mixing bowl
Ingredients
Main Ingredients
- 3 tbsp coconut oil or vegetable or canola oil
- 3 star anise whole
- 1 cinnamon stick
- 1 large onion finely diced
- 1 lb boneless chicken thighs cut into 1/2 inch slices
- 1 tsp garlic finely grated
- 1 tsp ginger finely grated
- 1 ½ tsp ground turmeric or 3 tsp finely grated fresh turmeric
- 2 cup low sodium chicken broth
- 14 oz coconut cream canned, or coconut milk
- 1 large head broccoli cut into small florets
- 1 cup cilantro leaves lightly packed, plus extra for garnish
- 1 tsp kosher salt
- 1 ½ tsp garam masala
- 1 ½ tsp ground coriander
- ½ tsp ground cumin
- ½ tsp ground fennel or extra garam masala
- ¼ cup crispy fried shallots for garnish
Instructions
Cooking
- Combine the spices. Stir the salt, garam masala, coriander, cumin, and fennel together in a small bowl.
- Toast and soften. Toast the star anise and cinnamon in the hot coconut oil for 2 minutes, then cook the onion for 2 minutes.
- Brown the chicken. Add the chicken for about 3 minutes, then stir in the garlic, ginger, and turmeric for 1 minute and the spice mix for 30 seconds.
- Simmer. Add the broth and coconut cream and simmer for 12 minutes without stirring, until the chicken reaches 165 degrees F.
- Add the broccoli. Cook the florets for 3 minutes more until tender.
- Rest and serve. Rest for 5 minutes, stir in the cilantro, and serve over rice topped with fried shallots.
