Chicken curry with aromatic rice and saffron milk

Chicken curry with aromatic rice and saffron milk

Based on 19 ratings
Sandra Schumann

Sandra Schumann

Contributor

Difficulty

Easy 👌
35
min.
Preparation
0
min.
Baking
240
min.
Resting

Ingredients

Servings2
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
300 g
chicken breast
200 g
rice
2
bay leaves
3
cardamom pods
1 tsp
caraway
1
onion
1 tbsp
vegetable oil
½ tsp
cumin seeds
1 tbsp
tomato paste
2 tsp
masala
½ tsp
saffron
30 ml
milk
salt
mint for garnish
cilantro for garnish
MetricImperial

Utensils

immersion blender, liquid measuring cup, cutting board, knife, bowl, sieve, large pot, frying pan, cooking spoon, small bowl

How-To Videos

how-to-prepare-garlic

How to prepare garlic

how-to-peel-ginger

How to peel ginger

how-to-cook-aromatic-rice

How to cook aromatic rice

Nutrition per serving

Cal478
Protein45 g
Fat17 g
Carb34 g
  • Step 1/5

    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.
    • 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

    Cut chicken into bite-sized pieces. Transfer to a bowl and add marinade. Set aside for 4 hrs.
    • 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

    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.
    • 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

    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.
    • 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

    Mix saffron and milk. Pour over rice. Garnish with mint and cilantro. Season with salt and enjoy!
    • 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!

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