|
Ingredients
|
Quantity
|
|
Chicken breast – cut small pieces
|
2 small
|
|
Saffron
|
2 pinches
|
|
Coconut milk
|
2 tbsp
|
|
Heavy cream
|
2 tbsp
|
|
Ginger, fresh – crushed
|
1 tsp
|
|
Garlic cloves – crushed
|
4
|
|
Chicken stock
|
|
|
Fresh coriander
|
|
|
Salt
|
|
|
Ground turmeric
|
|
|
Ground red chillies
|
|
|
Garam masala
|
½ tsp
|
|
Vegetable oil
|
3 tsp
|
Add saffron to 3/4 cup of hot milk and allow to sit for 30
minutes.
Heat pan and add oil, ginger, and garlic. As soon as ginger and
garlic begin to brown lift pan from stove.
Add salt, pinch of ground turmeric, black pepper, ground red
chilies and garam masala. Add chicken and cook over low heat. Add coconut milk,
cream, and 2 Tbsp. saffron milk. (The remainder of the milk mixture is not
used)
Add 1 tbsp chicken stock and fresh coriander and let simmer until
chicken is cooked and sauce thickens to required consistency.
May garnish with fresh coriander or spring onion and red or green
peppers.
