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Chicken Korma In A Coconut And Saffron Sauce

  • 2servings

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Source: www.cookingindex.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2
MineralsNatrium, Calcium, Potassium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 lbs 908g / 32oz Chicken breast - cut small pieces (small)

  2. 2 Saffron

  3. 2 tablespoons 30ml Coconut milk

  4. 2 tablespoons 30ml Heavy cream

  5. 1 teaspoon 5ml Ginger, fresh - crushed

  6. 4 Garlic cloves - crushed

  7. Chicken stock

  8. Fresh coriander

  9. Salt

  10. Ground turmeric

  11. Ground black pepper

  12. Ground red chilies

  13. 1/2 teaspoon 2 1/2ml Garam masala

  14. 3 teaspoons 15ml Vegetable oil

Instructions Jump to Ingredients ↑

  1. Add saffron to 3/4 cup of hot milk and allow to sit for 30 minutes.

  2. Heat pan and add oil, ginger, and garlic. As soon as ginger and garlic begin to brown lift pan from stove.

  3. 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)

  4. Add 1 Tbs chicken stock and fresh coriander and let simmer until chicken is cooked and sauce thickens to required consistency.

  5. May garnish with fresh coriander or spring onion and red or green peppers.

  6. Serve with rice or naan bread.

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