Description
Kerala’s soul-warming coconut turmeric chicken curry combines aromatic spices with tender chicken in a creamy, golden sauce. Fragrant rice and fresh herbs complete this comforting dish that brings Indian coastal flavors straight to your plate.
Ingredients
Scale
Protein:
- 500 g chicken thigh fillets (cut into small slices)
- 2 cups chicken stock/broth (low sodium)
Spices and Seasonings:
- 3 tsp turmeric (finely grated or 1 1/2 tsp powder)
- 1 1/2 tsp garam masala
- 1 1/2 tsp coriander powder
- 1 1/2 tsp cooking/kosher salt
- 1/2 tsp cumin powder
- 1/2 tsp fennel powder (or more garam masala)
- 1 teaspoon garlic (finely grated)
- 1 teaspoon ginger (finely grated)
- 3 star anise
- 1 cinnamon stick
Other Ingredients:
- 3 tablespoons coconut oil (vegetable or canola oil)
- 1 onion (finely diced)
- 400 g coconut cream (unsweetened)
- 1 large head broccoli (florets cut small)
- 1 cup coriander/cilantro leaves (lightly packed, plus extra for garnish)
- Crispy fried shallots (for garnish)
- Rice – jasmine or basmati recommended
Instructions
- Craft a fragrant spice blend by thoroughly mixing selected dry seasonings in a petite mixing vessel.
- Ignite a large pot over medium-high flame, introducing cooking oil to create a sizzling base.
- Gently toast whole star anise and cinnamon stick for precisely 2 minutes, releasing their aromatic essence.
- Introduce diced onions, sautéing until they transform into translucent, golden fragments.
- Layer chicken pieces into the pot, allowing exterior to caramelize and lose raw appearance.
- Infuse the mixture with minced garlic, grated ginger, and vibrant turmeric, stirring for 60 seconds to awaken their intense flavors.
- Sprinkle prepared spice mixture, continuously stirring to prevent burning and distribute seasonings evenly.
- Pour in rich chicken stock and luxurious coconut cream, bringing the liquid to a gentle simmer.
- Reduce heat, allowing curry to develop depth for approximately 12 minutes, ensuring chicken reaches perfect tenderness.
- Incorporate crisp broccoli florets, permitting them to soften and absorb surrounding flavors for 3 minutes.
- Remove from heat, letting curry rest and meld flavors for 5 minutes.
- Finish by folding fresh chopped coriander throughout the curry.
- Plate over fragrant rice, garnishing with additional coriander and crispy fried shallots for textural contrast.
Notes
- Toast whole spices briefly to unlock deeper, richer flavor profiles before adding other ingredients.
- Balance heat levels by adjusting turmeric and chili quantities for personal preference or dietary needs.
- Use bone-in chicken thighs for extra moisture and richness, which prevents dry meat during cooking.
- Swap broccoli with seasonal vegetables like cauliflower or spinach to create versatile curry variations.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Lunch, Dinner
- Method: Simmering
- Cuisine: Indian
Nutrition
- Serving Size: 4
- Calories: 520 kcal
- Sugar: 3 g
- Sodium: 580 mg
- Fat: 40 g
- Saturated Fat: 30 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 110 mg