Introduction
Cooking is an art that often begins with the right ingredients. Whether you’re preparing a comforting curry, a fresh salad, or a hearty stew, the quality and variety of ingredients can make all the difference. In this recipe, we explore a delicious curry that is rich in flavor and nutrients, featuring aromatic spices, tender chicken, and vibrant vegetables. Let’s dive into the detailed list of ingredients needed to bring this dish to life.
Detailed Ingredients with measures
3 tbsp coconut oil, vegetable or canola oil
3 star anise
1 cinnamon stick
1 onion, finely diced
500g / 1lb chicken thigh fillets, cut into small 1cm / 1/3″ slices
1 tsp garlic, finely grated
1 tsp ginger, finely grated
3 tsp turmeric, finely grated (sub 1 1/2 tsp powder)
2 cups chicken stock/broth, low sodium
400g / 14 oz coconut cream, unsweetened (sub coconut milk)
1 large head broccoli, florets cut small (can use stem too – peel & dice), or other veg (4 heaped cups)
1 cup coriander/cilantro leaves, lightly packed, plus extra for garnish
SPICE MIX:
1 1/2 tsp cooking/kosher salt
1 1/2 tsp garam masala
1 1/2 tsp coriander powder
1/2 tsp cumin powder
1/2 tsp fennel powder (sub more garam masala)
SERVING
Crispy fried shallots, store-bought, for garnish
Rice – jasmine or basmati recommended, or other plain rice
Prep Time
15 minutes
Cook Time, Total Time, Yield
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: Serves 5
As you prepare this delightful curry, you’ll experience the aromas of the spices perfuming your kitchen. From the warming notes of cinnamon to the unique flavor profile of star anise, each ingredient plays its role in creating a dish that is not only satisfying but also richly layered in taste. Happy cooking!
Detailed Directions and Instructions
Mix the Spice Mix
In a small bowl, combine the cooking/kosher salt, garam masala, coriander powder, cumin powder, and fennel powder. Stir until well mixed and set aside.
Toast the Spices
In a large heavy-based pot, heat the coconut oil over medium-high heat. Add the star anise and cinnamon stick, toasting them for about 2 minutes until fragrant.
Add Onion and Cook
Add the finely diced onion to the pot. Sauté for approximately 2 minutes until the onion becomes translucent.
Add Chicken
Incorporate the chicken thigh fillets into the pot. Cook for about 3 minutes, or until the exterior of the chicken is no longer pink (the inside will still be raw at this stage).
Add Aromatics
Stir in the finely grated garlic, ginger, and turmeric. Cook for an additional minute, allowing the flavors to meld.
Add the Spice Mix
Sprinkle the previously prepared spice mix into the pot. Stir for about 30 seconds to evenly distribute the spices.
Simmer the Sauce
Pour in the low sodium chicken stock and unsweetened coconut cream. Stir well and bring the mixture to an energetic simmer. Allow it to cook for 12 minutes without stirring, enabling the sauce to thicken slightly.
Add Broccoli
Introduce the broccoli florets (and any diced stems) into the pot. Bring back to a simmer and cook for an additional 3 minutes or until the broccoli is tender.
Cool and Serve
Let the curry cool for 5 minutes; this will further thicken the sauce. Stir in the lightly packed coriander/cilantro leaves. Serve with rice (preferably jasmine or basmati) and garnish with additional coriander and crispy fried shallots.
Notes
Coconut Oil
Using unrefined coconut oil will impart an extra coconut flavor to the sauce, adding richness.
Chicken Choices
Chicken thighs are recommended for their juiciness. Chicken breast or tenderloin can be substituted, but they may turn out drier. Shrimp or fish pieces can also be added in the last 3 minutes of cooking for an alternative protein.
Turmeric Handling
Turmeric is bright orange inside and stains easily; wear an apron and use non-porous surfaces for grating.
Coconut Cream vs. Coconut Milk
Coconut cream is thicker and yields a richer sauce. If substituting with coconut milk, consider thickening slightly by mixing cornstarch with water towards the end.
Garam Masala
Garam masala is a flavorful Indian spice mix widely available in grocery stores, but basic curry powder can be used in its place.
Crispy Shallots
These fried shallots add a crunchy, savory touch to the dish; they can be found in the Asian aisle of most supermarkets, often at a lower price in Asian grocery stores.
Storage of Leftovers
Leftovers can be refrigerated for up to 3 days or frozen for up to 3 months.
Cook techniques
Spice Mixing
Combine the spices in a small bowl to create a balanced flavor profile before cooking.
Toasting Spices
Heat oil in a large heavy-based pot over medium-high heat and toast the star anise and cinnamon for 2 minutes to release their essential oils and enhance flavor.
Sautéing Aromatics
Add diced onion to the pot and cook for 2 minutes until softened, then mix in garlick, ginger, and turmeric for an additional minute to build a rich aroma.
Simmering
Incorporate chicken and cook until it is no longer pink on the outside. Add the chicken stock and coconut cream, bring to a simmer, and let it cook for 12 minutes without stirring to thicken the sauce.
Adding Vegetables
Introduce broccoli florets, bringing the pot back to a simmer and cooking them for 3 minutes until they are tender.
Finishing Touches
Allow the curry to cool for 5 minutes to let the sauce thicken slightly before stirring in coriander and serving with rice.
FAQ
Can I use a different type of oil instead of coconut oil?
Yes, you can substitute with vegetable or canola oil if desired.
What type of chicken is best for this recipe?
Chicken thighs are preferred for their juiciness, but chicken breast or tenderloin can also work. Prawns or fish can be added towards the end of cooking.
Can I use turmeric powder instead of fresh turmeric?
Yes, you can use 1 1/2 teaspoons of turmeric powder instead of fresh turmeric.
What’s the difference between coconut cream and coconut milk?
Coconut cream is thicker and has a stronger coconut flavor, making it ideal for a richer sauce. Coconut milk can be used, but the sauce may be thinner.
Where can I find crispy fried shallots?
Crispy fried shallots are often found in the Asian aisle of grocery stores or can be purchased at Asian markets.
How should I store leftovers?
Leftovers can be kept in the fridge for up to 3 days or frozen for up to 3 months.
Conclusion
The combination of aromatic spices, tender chicken, and creamy coconut in this dish creates a rich and satisfying meal that is sure to please. The addition of broccoli not only adds a pop of color but also increases the nutritional value. Serve it over rice for a comforting and flavorful experience.
More recipes suggestions and combination
Vegetable Curry
Substitute chicken with a mix of your favorite vegetables like carrots, cauliflower, and peas for a hearty vegetarian option.
Shrimp Coconut Curry
Replace chicken with shrimp, adding them in the last few minutes of cooking for a quick and succulent seafood version.
Coconut Chicken Soup
Add extra chicken stock and reduce the amount of coconut cream for a soupier consistency, perfect for chilly evenings.
Thai-Inspired Curry
Incorporate lemongrass and kaffir lime leaves along with traditional Thai spices for a fragrant twist on this curry.
Curry-Stuffed Bell Peppers
Use the curry filling to stuff halved bell peppers and bake until the peppers are tender for a fun and colorful dish.
One-Pot Coconut Rice
Cook rice in coconut milk instead of water, adding garlic and ginger for a fragrant side dish that complements the curry beautifully.
