Chicken curry with aromatic rice and saffron milk

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!