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Chicken curry with aromatic rice and saffron milk

Servings: 2

  • 15 g ginger
  • 1 clove garlic
  • 1 green chili pepper
  • 15 g cilantro
  • 15 g mint
  • ¼ tsp turmeric
  • ¼ tsp ground cumin
  • 1 tsp chili powder
  • 200 g yogurt
  • 300 g chicken breast
  • 200 g rice
  • 2 bay leaves
  • 3 cardamom pods
  • 1 tsp caraway
  • 1 onion
  • 1 tbsp vegetable oil
  • ½ tsp cumin seeds
  • 1 tbsp tomato paste
  • 2 tsp masala
  • ½ tsp saffron
  • 30 ml milk
  • salt
  • mint for garnish
  • cilantro for garnish

Utensils: immersion blender, liquid measuring cup, cutting board, knife, bowl, sieve, large pot, frying pan, cooking spoon, small bowl

Peel and chop ginger and garlic. Halve, deseed, and chop green chili. Wash and chop cilantro and mint. Add ginger, garlic, chili, cilantro, and mint to a tall container. Add turmeric, ground cumin, chili powder, and yogurt. Blend until smooth and combined.

Cut chicken into bite-sized pieces. Transfer to a bowl and add marinade. Set aside for 4 hrs.

Add rice to a large pot. Add bay leaves, cardamom pods, and caraway and cover with water. Bring to a boil and let simmer for approx. 10 min. Drain over a sieve and remove bay leaves and cardamom pods.

Peel and finely dice onion. Heat oil in a frying pan. Add onions and sauté for approx. 2 min. Add cumin seeds, chicken, tomato paste, and masala. Stir to combine and cook for approx. 8 min. Season to taste with salt.

Mix saffron and milk. Pour over rice. Garnish with mint and cilantro. Season with salt and enjoy!

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