Can golden coconut chicken curry be made as a vegetarian dish?

Yes, absolutely. Instead of chicken, you can use tofu, chickpeas, or even paneer. The sauce of golden coconut chicken curry is so flavorful that it pairs beautifully with vegetarian protein options.

What makes golden coconut chicken curry different from a traditional Indian chicken curry recipe?

Golden coconut chicken curry is creamier and relies heavily on coconut cream and turmeric for flavor and color. Traditional Indian chicken curry recipes often use tomatoes, onions, and yogurt as their base. Both are delicious, but golden coconut chicken curry has a unique golden color and a silky sauce.

How can I make golden coconut chicken curry spicier?

If you want more heat in your golden coconut chicken curry, add fresh chilies, cayenne pepper, or a pinch of chili powder during the spice mix step. You can also serve it with chili flakes on the side so everyone can adjust the heat level.

Can I substitute coconut cream with coconut milk when making golden coconut chicken curry?

Yes, you can use coconut milk instead of coconut cream. Coconut cream makes the sauce thicker and richer, while coconut milk creates a lighter version of golden coconut chicken curry. Both are delicious, so it depends on your preference.

Golden Coconut Chicken Curry – The Best Recipe You’ll Ever Try

Description

A creamy and aromatic curry made with chicken thighs, coconut cream, turmeric, and spices, served with rice and garnished with coriander and crispy shallots.

Ingredients

Scale

3 tbsp coconut oil (or vegetable/canola oil)
3 star anise
1 cinnamon stick
1 onion, finely diced
500g / 1lb chicken thigh fillets, cut into 1cm 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/broth, low sodium
400g / 14 oz unsweetened coconut cream (or coconut milk)
1 large head broccoli, florets cut small (peel & dice stem optional)
1 cup coriander (cilantro) leaves, lightly packed, plus extra for garnish
1 1/2 tsp kosher salt
1 1/2 tsp garam masala
1 1/2 tsp coriander powder
1/2 tsp cumin powder
1/2 tsp fennel powder (or extra garam masala)
Crispy fried shallots, for garnish
Rice – jasmine or basmati recommended

Instructions

Mix the salt, garam masala, coriander powder, cumin powder, and fennel powder in a small bowl to create the spice mix.
Heat coconut oil in a large heavy-based pot over medium-high heat. Add star anise and cinnamon stick, toasting for 2 minutes.
Add diced onion and cook for 2 minutes until softened.
Add sliced chicken thighs and cook for 3 minutes until no longer pink on the outside.
Stir in grated garlic, ginger, and turmeric. Cook for 1 minute.
Add the spice mix and stir for 30 seconds to release the aroma.
Pour in chicken stock and coconut cream. Stir, bring to a lively simmer, and cook uncovered for 12 minutes to allow the sauce to thicken.
Add broccoli florets and simmer for 3 minutes until tender but still bright.
Remove from heat and let cool for 5 minutes. Stir in fresh coriander, garnish with crispy shallots, and serve with rice.

Notes

Use chicken thighs instead of breasts for juicier meat.
Substitute coconut cream with coconut milk for a lighter sauce.
Fennel powder can be replaced with more garam masala.
Do not overcook broccoli; add it near the end for the best texture.
Curry thickens more as it rests, so allow 5 minutes before serving.

Nutrition

Serving Size: 1 bowl (without rice)
Calories: 420
Sugar: 5g
Sodium: 720mg
Fat: 28g
Saturated Fat: 18g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 14g
Fiber: 4g
Protein: 28g
Cholesterol: 95mg

Keywords: coconut chicken curry, turmeric chicken curry, creamy curry recipe, Thai chicken curry, Indian chicken curry fusion