SIMPLE CHICKEN CURRY WITH SAFFRON RICE

Serves: 4

Prep: 10– 15 mins

Cook: 30 - 45 mins

Nutrition per serving:

Kcal – 531

Fat – 22g

Carbs – 47g

Protein – 36g

WHAT YOU NEED

For the Chicken:

• 8 skinless chicken thighs fillets

• 1 tbsp. oil

• 1 large onion, diced

• 1 tbsp. ginger, minced

• 5 cloves garlic, minced

• ½ tsp. black pepper

• 3 large tomatoes, chopped

• 1 ½ tsp. turmeric

For the rice:

• 1/4 cup (60ml) boiling water

• Pinch saffron threads (roughly 1/8 tsp.)

• 1 cup (225g) basmati rice

• 1 tsp. coconut oil

• 1/2 tsp. onion powder

• 1/4 tsp. salt

• 1 3/4 cup vegetable stock

WHAT YOU NEED TO DO

• Season the thighs with salt and pepper.

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

• In the same pan sauté the diced onion, garlic and ginger for 3-4 mins, often stirring — season with pepper and turmeric. Then add chopped tomatoes, and 1/4 cup of water, season with salt and bring to a boil.

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

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

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

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

• Serve 2 chicken thighs along with sauce and a serving of saffron rice.

Tip: rice can also be prepared in a rice cooker, prep the saffron as above and then follow rice cooker instructions.

KEY BENEFITS OF TURMERIC

Turmeric and especially its most active compound curcumin have many scientifically-proven health benefits, such as the potential to prevent heart disease, Alzheimer’s and cancer.