← Nouns Cooking · Plant-Based

Ingredients

• 2 tbsp Coconut oil
• 1 Cinnamon stick
• 2 Star anise
• 1 Onion, finely diced
• 3 cloves Garlic, finely grated
• 3 cm piece Ginger, finely grated
• 600 g boneless, skinless chicken thighs, cut into bite-sized pieces
• 1½ tsp Ground turmeric
• 1½ tsp Garam masala
• 1½ tsp Ground coriander
• ½ tsp Cumin
• 1½ tsp Salt
• 250 ml chicken stock
• 1 can coconut cream or full-fat coconut milk (400 ml can)
• 1 large head of broccoli, cut into small florets
• 1 handful Coriander (cilantro), chopped
• 1 Lime, cut into wedges

Method

1. Melt the coconut oil in a large deep pan over medium-high heat. Add the cinnamon and star anise for 30 seconds, then the onion, and cook for 4–5 min until soft and lightly golden.
2. Add the garlic and ginger for 1 minute, then the chicken. Stir-fry for 3 min, until it loses its raw colour.
3. Sprinkle in the turmeric, garam masala, ground coriander, cumin and salt and stir for 1 minute to coat the chicken.
4. Pour in the stock and coconut cream, bring to a simmer and cook for 8 min. Add the broccoli and simmer for 5–6 min more, until the broccoli is tender and the chicken is cooked through to 75°C (165°F).
5. Fish out the whole spices, stir in most of the coriander and serve with lime wedges and the rest of the coriander on top.

Tips

• About 30 g protein per serving. Serve with cauliflower rice for a paleo or low-carb meal, or with basmati rice.
• Some garam masala blends contain fillers; check the label if you need it strictly gluten-free. Check the stock too.

Sources

Written in our own words after cross-checking these recipes:

RecipeTin Eats The Modern Proper