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Golden Coconut Chicken Curry

Golden Coconut Chicken Curry

Name: Golden Coconut Chicken Curry
Prep time: 10 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Cuisine: Indian
Ingredients: 3 tbsp coconut oil, or vegetable or canola oil; 3 star anises; 1 cinnamon stick; 1 onion, finely diced; 500 g (1 lb) chicken thigh fillets, cut into small 1 cm slices; 1 tsp garlic, finely grated; 1 tsp ginger, finely grated; 3 tsp turmeric, finely grated; or 1 1/2 tsp powder; 2 cups chicken stock, low sodium; 400 g (14 oz) coconut cream, unsweetened; or coconut milk; 1 large head broccoli, cut florets small; stem can also be peeled and diced; or use other vegetables (4 heaped cups); 1 cup coriander leaves, lightly packed, plus extra for garnish; 1½ tsp cooking salt, or kosher salt; 1½ tsp garam masala; 1½ tsp coriander powder; ½ tsp cumin powder; ½ tsp fennel powder, or more garam masala; crispy fried shallots, store-bought, for garnish; rice, jasmine or basmati recommended, or other plain rice

Golden coconut chicken curry served over rice with broccoli, coriander and crispy fried shallots. — A bowl of coconut chicken curry served over rice.

Chicken, broccoli and spices simmer in a golden coconut sauce for an easy curry served with rice.

By Cookin' KitchenOctober 13, 2026Updated October 19, 2026

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Total: 35 minutes
Servings: 4 servings

Prep: 10 minutes
Cook: 20 minutes
Rest: 5 minutes
Total: 35 minutes
Servings: 4

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Recipe

Golden Coconut Chicken Curry

Chicken, broccoli and spices simmer in a golden coconut sauce for an easy curry served with rice.

Cookin' · https://cookin.club/recipes/golden-coconut-chicken-curry

Prep: 10 minutes
Cook: 20 minutes
Rest: 5 minutes
Total: 35 minutes
Servings: 4

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Ingredients

4 servings

For 4 servings

Curry

3 tbsp coconut oil, or vegetable or canola oil
3 star anises
1 cinnamon stick
1 onion, finely diced
500 g (1 lb) chicken thigh fillets, cut into small 1 cm slices
1 tsp garlic, finely grated
1 tsp ginger, finely grated
3 tsp turmeric, finely grated; or 1 1/2 tsp powder
2 cups chicken stock, low sodium
400 g (14 oz) coconut cream, unsweetened; or coconut milk
1 large head broccoli, cut florets small; stem can also be peeled and diced; or use other vegetables (4 heaped cups)
1 cup coriander leaves, lightly packed, plus extra for garnish

Spice mix

1½ tsp cooking salt, or kosher salt
1½ tsp garam masala
1½ tsp coriander powder
½ tsp cumin powder
½ tsp fennel powder, or more garam masala

To serve

crispy fried shallots, store-bought, for garnish
rice, jasmine or basmati recommended, or other plain rice

Instructions

Method

Step 1: Mix the spices in a small bowl.
Step 2: Heat the oil in a large heavy-based pot over medium-high heat. Toast the star anise and cinnamon for 2 minutes.
Step 3: Add the onion and cook for 2 minutes.
Step 4: Add the chicken and cook for 3 minutes, or until it is no longer pink on the outside. It will still be raw inside.
Step 5: Add the garlic, ginger and turmeric. Cook for 1 minute.
Step 6: Add the spice mix and stir for 30 seconds.
Step 7: Add the stock and coconut cream. Stir and bring to an energetic simmer. Cook for 12 minutes without stirring, until the sauce thickens slightly.
Step 8: Add the broccoli florets. Bring the curry back to a simmer and cook for 3 minutes, or until softened.
Step 9: Let the curry cool for 5 minutes so the sauce thickens slightly. Stir in the coriander and serve with rice. Garnish with extra coriander and crispy fried shallots.

Notes

Ingredient options

Use vegetable or canola oil in place of coconut oil. Turmeric powder can stand in for fresh turmeric; coconut milk can replace coconut cream, though the sauce will be thinner. To thicken it, mix 2 teaspoons cornflour or cornstarch with a small splash of water and stir it in towards the end.

Chicken breast or tenderloin can replace thigh, though they may be less juicy. Prawns or fish pieces can be added for the last 3 minutes of cooking. Fennel powder can be replaced with more garam masala, and everyday curry powder can stand in for garam masala.

Storage

Refrigerate leftovers for up to 3 days or freeze for up to 3 months.

Nutrition per serving

Calories: 517 kcal
Fat: 42 g
Saturated fat: 33 g
Carbohydrates: 16 g
Sugar: 2 g
Fiber: 5 g
Protein: 27 g
Sodium: 846 mg
Cholesterol: 95 mg

Estimated values; they will vary with the exact ingredients and brands you use.

Indian cuisine

Dinners
Chicken
chicken
coconut
curry
quick and easy
turmeric

About this recipe

This golden coconut chicken curry brings together tender chicken, broccoli and a warmly spiced coconut sauce. Serve it over rice with crispy fried shallots and fresh coriander.