Chicken curry with aromatic rice and saffron milk

Chicken curry with aromatic rice and saffron milk

Based on 10 ratings

Difficulty

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

Ingredients

Servings:-2+
15 g ginger
1 clove garlic
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
bay leaves
cardamom pods
1 tsp caraway
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
Metric
Imperial

Utensils

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

Nutrition per serving

Cal
478
Protein
45g
Fat
17g
Carb
34g

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 ginger
  • 1 clove garlic
  • 1 green chili pepper
  • 15 cilantro
  • 15 mint
  • ¼ tsp turmeric
  • ¼ tsp ground cumin
  • 1 tsp chili powder
  • 200 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 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 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!