Simple chicken curry with saffron rice

Chicken Curry

Chicken Curry

Simple chicken curry with saffron rice

The easiest and most delicious chicken curry around
Course Dinner
Cuisine asian
Servings 1
Calories 531 kcal


For the chicken

  • 8 Skinless chicken thighs fillets
  • 1 tbsp Oil
  • 1 Large onion, diced
  • 1 tbsp Ginger, minced
  • 5 Cloves garlic, minced
  • 1/2 tbsp Black pepper
  • 3 Large tomatoes, chopped
  • 1.5 tbsp Turmeric

For the rice

  • 60 ml Boiling water
  • Pinch saffron threads
  • 225 g Basmati rice
  • 1 tbsp Coconut oil
  • 1/2 tbsp Onion powder
  • 1/4 tbsp Salt
  • 1 3/4 cup Vegetable stock


  • Season the thighs with salt and pepper.
    Chicken Curry
  •  Heat the oil in the pan, fry the thighs on both sides until golden brown.
  • Remove from the pan and set aside. In the same pan sauté the diced onion, garlic and ginger for 3-4 mins, often stirring — season with pepper and turmeric.
  • Then add chopped tomatoes, and 1/4 cup of water, season with salt and bring to a boil.  
  • Place the chicken thighs in the simmering sauce, cover with a lid and cook for about 30-45 mins or until the meat is tender.
  •  In the meantime cook the rice. Combine saffron threads and boiling water and allow to ‘brew’ for at least 5 minutes. In a medium pot, combine saffron and the water with the rice and all other ingredients. 
  • Cover and bring to a boil, then reduce heat and simmer for 15 minutes. Remove from heat and let sit for covered another 10 minutes before serving. 
  • Serve 2 chicken thighs along with sauce and a serving of saffron rice.


Recipe Tips
Rice can also be prepared in a rice cooker, prep the saffron as above and then follow rice cooker instructions.
Keyword curry, dinner, healthy, mealprep