Golden Turmeric Coconut Chicken Curry

Ingredients

• 500 g boneless, skinless chicken thighs, cut into bite-sized pieces
• 1 tbsp fresh turmeric root, finely grated
• 1–2 tsp ground turmeric
• 1 medium onion, finely diced
• 1 tsp garlic, minced
• 1 tsp fresh ginger, minced
• Pinch of black pepper
• 400 g full-fat unsweetened coconut cream
• 500 ml low-sodium chicken broth
• 3 star anise
• 1 cinnamon stick
• 300 g broccoli florets
• 1 tbsp olive oil or coconut oil
• Salt, to taste
• Fresh coriander and lime wedges, to serve (optional)

Method

1. Sauté the aromatics — 3–4 minutes
   Heat the oil in a large, deep frying pan over medium heat. Add the cinnamon stick and star anise and cook for 30 seconds.
2. Add the onion, garlic and ginger and sauté for 3–4 minutes, until the onion has softened.
3. Add the turmeric — 1 minute Stir in the fresh turmeric, ground turmeric and black pepper. Cook for 1 minute, stirring continuously, to release the flavour and colour of the spices.
4. Brown the chicken — 4–5 minutes. Add the chicken pieces and stir well to coat them in the golden turmeric mixture. Cook for 4–5 minutes, turning occasionally, until lightly browned on the outside.
5. Simmer — 15 minutes - Pour in the coconut cream and chicken broth. Bring to a gentle simmer, then reduce the heat to low-medium. Cook uncovered for 15 minutes, stirring occasionally.
6. dd the broccoli florets and simmer for another 5–8 minutes, until the broccoli is tender and the chicken is cooked through.
7. Continue simmering uncovered if needed until the sauce has reduced into a rich, creamy golden curry.
8. Remove the cinnamon stick and star anise before serving.
9. Serve hot with a generous spoonful of cauliflower rice to keep the meal lower in carbohydrates.
10. Fresh coriander and a squeeze of lime make a great finishing touch.