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Ingredients
Chicken Curry with Saffron Rice
- Ingredients
- 200 grams Basmati rice
- salt
- 1 generous pinch Saffron (ground)
- 600 grams Chicken breasts
- 1 Lime
- 1 Tbsp Curry powder
- ½ tsp Sambal oelek (hot chile paste)
- 2 onions
- 4 Tomatoes
- 2 Tbsps Ghee (substitute clarified butter)
- 350 milliliters Coconut milk
- 100 milliliters Chicken broth
- 4 sprigs cilantro
Rinse the rice under running water in a colander. Boil 300 ml (approximately 1½ cups) of lightly salted water, add the saffron and rice, and cook covered on very low heat for 18-20 minutes until al dente.
Rinse the chicken breast fillets, pat dry and cut into bite-size pieces. Cut the lime in half. Squeeze one half and cut the other half in slices for decoration. Drizzle the lime juice over the chicken breast. Mix the curry powder and sambal oelek together. Peel the onions and chop. Rinse, halve and seed the tomatoes. Cut the tomato pulp into cubes.
Heat the ghee or clarified butter in a wide pan. Fry the chicken breast pieces in it in batches over high heat for 3 minutes, season with salt and pepper and remove from the pan.
Add the onions to the same pan and cook at low to medium heat for 3-4 minutes while stirring until translucent. Stir in the coconut milk and chicken broth. Bring to a boil, add in the fried chicken breast and simmer for 8 minutes at low heat. Add in the diced tomatoes and cook briefly. Add the curry powder mixture and season with salt and pepper.
Rinse the cilantro and shake dry. Put the chicken curry in plates garnished with cilantro and lime slices. Serve with saffron rice.