Chicken curry with aromatic rice and saffron milk

Chicken curry with aromatic rice and saffron milk

Based on 9 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

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

Enjoy with

Albariño
A light-bodied Spanish white with natural minerality and crisp acidity that goes well with spicy chicken dishes, such as this chicken curry with aromatic rice.

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!