Golden Coconut Chicken Curry with Broccoli
A one pot coconut curry with chicken thighs, broccoli, turmeric, and warm spices.
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.
Notes
Substitutions: Use coconut milk for a lighter sauce, or green beans or bell peppers in place of the broccoli.
Tips: Serve over cooked basmati or jasmine rice; nutrition is per serving without rice.
Storage: Refrigerate in an airtight container for up to 3 days and reheat to 165 degrees F.