Chicken curry with aromatic rice and saffron milk
Ingredients
Utensils
immersion blender, liquid measuring cup, cutting board, knife, bowl, sieve, large pot, frying pan, cooking spoon, small bowl
How-To Videos
See allHow to prepare garlic
How to peel ginger
How to cook aromatic rice
Nutrition per serving
Step 1/ 5
- 15 g ginger
- 1 clove garlic
- 1 green chili pepper
- 15 g cilantro
- 15 g mint
- ¼ tsp turmeric
- ¼ tsp ground cumin
- 1 tsp chili powder
- 200 g yogurt
- immersion blender
- liquid measuring cup
- cutting board
- knife
Peel and chop ginger and garlic. Halve, deseed, and chop green chili. Wash and chop cilantro and mint. Add ginger, garlic, chili, cilantro, and mint to a tall container. Add turmeric, ground cumin, chili powder, and yogurt. Blend until smooth and combined.
Step 2/ 5
- 300 g chicken breast
- bowl
Cut chicken into bite-sized pieces. Transfer to a bowl and add marinade. Set aside for 4 hrs.
Step 3/ 5
- 200 g rice
- 2 bay leaves
- 3 cardamom pods
- 1 tsp caraway
- sieve
- large pot
Add rice to a large pot. Add bay leaves, cardamom pods, and caraway and cover with water. Bring to a boil and let simmer for approx. 10 min. Drain over a sieve and remove bay leaves and cardamom pods.
Step 4/ 5
- 1 onion
- 1 tbsp vegetable oil
- ½ tsp cumin seeds
- 1 tbsp tomato paste
- 2 tsp masala
- salt
- frying pan
- cooking spoon
- cutting board
- knife
Peel and finely dice onion. Heat oil in a frying pan. Add onions and sauté for approx. 2 min. Add cumin seeds, chicken, tomato paste, and masala. Stir to combine and cook for approx. 8 min. Season to taste with salt.
Step 5/ 5
- ½ tsp saffron
- 30 ml milk
- mint for garnish
- cilantro for garnish
- small bowl
Mix saffron and milk. Pour over rice. Garnish with mint and cilantro. Season with salt and enjoy!
Enjoy your meal!
Tags
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