Delicious Saffron Curry Chicken Food

PERSIAN SAFFRON-BRAISED CHICKEN THIGHS

Steps:

• Place saffron threads into a small bowl and crush them up a bit with a spoon. Add 3 to 4 tablespoons of hot water and stir. Let bloom for about 10 minutes - the water should turn bright yellow/orange. Set aside.
• Season chicken thighs on both sides with about 1 teaspoon salt and freshly cracked pepper.
• Heat oil in a large nonstick skillet over medium-high heat. Add chicken thighs and sear on both sides until golden, 3 to 4 minutes per side. Remove and place on a plate to the side. Add onion to the same skillet and cook until soft and translucent, 3 to 4 minutes. Stir in garlic and curry powder and cook until fragrant, about 1 minute.
• Pour in chicken stock and bring to a boil. Reduce heat to a simmer and add saffron mixture. Season with remaining 1 teaspoon salt and freshly cracked pepper. Stir to combine. Return chicken thighs to the skillet, cover, and simmer over low heat for 20 minutes, flipping thighs halfway through cook time. Season to taste and serve with the sauce.

DELICIOUS SAFFRON CURRY CHICKEN

Steps:

• Fry the saffron threads in a dry frying pan over low heat for 1-2 minutes. Transfer to a small bowl, add the 2 tablespoons hot water and set aside. Heat the oil in a pan over medium heat. Add the onion, garlic, ginger and chili. Fry until very soft. Add the spices, and cook over medium heat for 2 minutes. Add the chicken and cook over high heat for 3 minutes, or until the meat is well coated. Add the saffron liquid and the stock. Bring to the boil then reduce the heat, and cook, covered, stirring occasionally, for 30 minutes. Remove the chicken and keep warm. Stir the cornflour in a little bit of hot water and add this mixture to the pan. Boil for 1 minute until the gravy becomes thicker. Serve with rice and best friends.

SAFFRON CHICKEN KORMA

Steps:

• Combine the yogurt with the garlic and ginger pastes in a large bowl or casserole dish. Add the chicken thighs, then spoon over the marinade, making sure that the chicken is totally covered. Cover and chill for 30 mins. Gently warm the milk in a pan. Don't let it boil; it should only be tepid as you do not want to scald the saffron. Touch the surface of the milk to check the temperature, then when the milk is tepid, take off the heat, add the saffron strands and leave to infuse.
• In a deep pan or wok that has a lid, heat the vegetable oil over a medium-high heat. Add the onions to the pan and fry gently, stirring occasionally, until golden brown and caramelised, about 10-15 mins. Using a slotted spoon, remove the onions from the pan, leaving as much of the oil in the pan as possible, and place on a plate to drain. Spread the onion rings across the plate so they crisp as they cool.
• Add the whole garam masala to the pan with the oil in. After a few seconds, add the ground coriander and continue to cook, stirring. After 1 min, add the marinated chicken to the pan along with the marinade from the container. Keeping the heat on medium-high, continue stirring gently. After 5 mins, or when the oil separates from the yogurt and comes to the surface, add the chilli powder and 1 tsp salt. Lower the heat, cover the pan with the lid and simmer gently for 35 mins. The chicken is ready when the edges have softened and are slightly curled.
• Remove the pan from the heat. Add the saffron-infused milk, ground almonds and sugar. Stir the chicken gently to avoid breaking it up.
• Before serving, taste to check the seasoning and adjust as necessary. Garnish with the flaked almonds and the fried onions.