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Simple chicken curry with saffron rice
The easiest and most delicious chicken curry around
Ingredients
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
Instructions
- Season the thighs with salt and pepper.
- 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.
Notes
Recipe Tips
Rice can also be prepared in a rice cooker, prep the saffron as above and then follow rice cooker instructions.
Nutrition
Serving: 4gCalories: 531kcalCarbohydrates: 47gProtein: 36gFat: 22g
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