Golden Coconut Chicken Curry

A really great but easy coconut chicken curry

Regular readers know I love my curries. Especially Thai and Indian ones – though the good ole’ retro chicken curry and curried sausages will always have a place in my heart! But on days when I have a hankering for a really good from-scratch curry but don’t have the time for blitzing fresh curry pastes, this is what I’m making on repeat. It’s got Thai vibes with a hint of Indian undertones, like a less shrimpy version of Thai Yellow Curry with a whisper of Massaman Curry. It’s very, very good. And though not a traditional Thai curry recipe (as far as I know), it tastes very authentic. (You know what I mean!) -> If you’re after something similar (ie. still easy) but with more Indian vibes, head straight to my Easy Pumpkin Lentil Coconut Curry!

Ingredients in Golden Coconut Chicken Curry

Don’t skip the star anise and cinnamon stick, and really try to use fresh turmeric rather than dried – for maximum flavour.

aromatics and spices

First up, the sauce flavourings:

Turmeric – Been a bit of a trendy ingredient in recent years, revered for its nutritional benefits, most notably arthritis relief. It looks like and has the same texture as ginger but is bright orange inside. When cooked, it turns things bright yellow! Stains like buggery so don’t wear white when using it, and grate onto non-porous things (like a plate).Turmeric powder – While fresh turmeric will give the best flavour and colour, dried can be used as an easier alternative. I’ve made it with dried turmeric and it’s 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 that’s common these days, in the spice aisle of normal grocery stores. It’s got more flavour than basic curry powders. 🙂 But – your everyday curry powder will be an adequate substitute! Fennel powder – I know this one isn’t a staple so don’t make a special trip if you don’t have it. 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 won’t 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 can also use the stem – just peel and dice. Coconut cream is thicker so makes the sauce thicker. Also has stronger coconut flavour. Both good things! 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, it’s just a little lacking. Onion – For sautéing at the beginning.

Garnishes

I just realised, the coriander / cilantro is not just a garnish. A good handful is mixed into the sauce. Great finishing touch. 🙂 Turmeric powder – While fresh turmeric will give the best flavour and colour, dried can be used as an easier alternative. I’ve made it with dried turmeric and it’s still delicious!

Coriander / cilantro – As mentioned above, a good handful to mix into the sauce plus extra for sprinkling on top. If you’re in the I Hate Coriander club, feel free to skip this. I’d 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 them here.

How to make it

OK! The making part. Nice and straightforward. Just a specific order in which things are toasted / sautéed / simmered / added into the pot. There’s reasons! 🙂 If you’re in the I Hate Coriander club, feel free to skip this. I’d just sprinkle with green onion slices instead.

Now, the best step – EATING time!

How to serve this curry

Serve over rice with a sprinkle of my favourite crispy fried shallots and some more fresh coriander/cilantro. Jasmine or basmati rice are on point. Otherwise, any other plain rice of choice. Or even cauliflower rice for the low-carbers out there! Love to know what you think if you make this. Curious to see if it’s just Team RecipeTin that’s madly obsessed with this coconut curry, or if it’s a universal thing. I’m banking on the latter, obviously, which is why I’m sharing this recipe!! 🙂 – Nagi x