Simple Chicken Curry With Saffron Brown Rice

chicken curry with saffron brown rice
DifficultyBeginnerYields1 ServingCategory,
For the chicken
 4 skinless chicken thighs
 1 tbsp oil of choice
 ½ large onion, diced
 1 tbsp ginger, minced
 2 cloves garlic, minced
 ½ tsp black pepper
 2 tomatoes, chopped
 1 tsp turmeric
For the rice
 ¼ cup (60ml) boiling water
 1 pinch saffron threads (roughly ⅛ tsp.)
 1 cup (225g) brown rice
 1 tsp coconut oil
 ½ tsp onion powder
 ¼ tsp salt
 1 ¾ cups vegetable stock
1

Season the thighs with salt and pepper.

2

Heat the oil in the pan. Fry the thighs on both sides until golden brown. Remove from the pan and set aside.

3

In the same pan sauté the diced onion, garlic and ginger for 3-4 minutes, often stirring — season with pepper and turmeric. Then add chopped tomatoes, and ¼ cup of water, season with salt and bring to a boil.

4

Place the chicken thighs in the simmering sauce, then cover with the lid and cook for about 30-45 minutes or until the meat is tender.

5

In the meantime, cook the rice. Combine saffron threads and boiling water and allow to ‘brew’ for at least 5 minutes.

6

In a medium pot, combine saffron and the water with the rice and all other ingredients.

7

Cover and bring to a boil, then reduce heat and simmer for 15 minutes. Remove from heat, let it sit and covered for another 10 minutes before serving.

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