Golden Coconut Chicken Curry

Ingredients

• 3 tablespoons of coconut oil
• 3 Star Anise
• 1 Cinnamon stick
• 1 onion, finely diced
• Chicken thigh fillets 500g
• 1 tsp finely grated garlic
• 1 tsp finely grated ginger
• 3 tsp of turmeric, finely grated
• 2 cups low sodium chicken broth/stock
• 400 g / 14 oz coconut cream, unsweetened
• 4 heaping cups of broccoli
• Cooking Or kosher Salt: 1 1/2 teaspoon
• 1 1/2 tsp Garam Masala
• 1 1/2 tsp of coriander powder
• Cumin powder, 1/2 tsp

Instructions

1. 1

   Spice Mix -Mix all the spices together in a small dish.

2. 2

   Toast Heat oil in a heavy-based large pot on medium heat. The star anise, cinnamon and cloves should be toasted for two minutes.

3. 3

   Add the onion and cook for 2 minutes.

4. 4

   Add the chicken and cook it for 3 minutes, or until it is no longer pink (still raw on the inside).

5. 5

   Add aromatics Add ginger, garlic and turmeric. Cook for one minute.

6. 6

   Add the spice mix to the water and stir for 30 seconds.

7. 7

   Add coconut cream and stock after 12 minutes of simmering. Stir well and bring to a vigorous simmer. Stirring is not necessary. Cook the sauce for 12 minutes.

8. 8

   Add broccoli florets. Bring to a simmer, and cook until the broccoli is soft.

9. 9

   Serve Cool the sauce for 5 minutes to allow it to thicken. Stir in the coriander, and serve over rice ( Basmati is particularly nice or Jasmine). Garnish the dish with crispy fried shallots and extra coriander.