Chicken curry with aromatic rice and saffron milk

Based on 13 ratings
Julie

Julie

Editor-in-Chief

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
45 g
Fat
17 g
Carb
34 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
    • 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
    • bay leaves
    • 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.
    • 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!