Simple Chicken Curry With Saffron Rice
Simple Chicken Curry With Saffron Rice
Ingredients
For the Chicken:
- 8 skinless chicken thighs fillets
- 1 tbsp oil
- 1 large large onion diced
- 1 tbsp ginger minced
- 5 cloves garlic minced
- 1/2 tsp black pepper
- 3 large tomatoes chopped
- 1 1/2 tsp turmeric
For the Rice:
- 1/4 cup boiling water 60ml
- pinch saffron threads roughly 1/8 tsp.
- 1 cup basmati rice 225g
- 1 tsp coconut oil
- 1/2 tsp onion powder
- 1/4 tsp 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
Tip: rice can also be prepared in a rice cooker, prep the saffron as above and then follow rice cooker instructions.
Nutrition
Calories: 535kcalCarbohydrates: 50gProtein: 49gFat: 15gSaturated Fat: 4gCholesterol: 215mgSodium: 770mgPotassium: 1021mgFiber: 3gSugar: 6gVitamin A: 1410IUVitamin C: 23mgCalcium: 62mgIron: 3mg
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