Simple chicken curry with saffron rice

Simple Chicken Curry with Saffron Rice

Simple chicken curry with saffron rice

Simple Chicken Curry with Saffron Rice

Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Main Course
Servings 4
Calories 531 kcal


For the chicken curry

  • 8 skinless chicken thigh fillets
  • 1 tbsp ghee
  • 1 large onion, diced
  • 1 tbsp ginger, minced
  • 5 cloves garlic, minced
  • 1/2 tsp black pepper
  • 3 large tomatoes, chopped
  • 1 1/2 tsp turmeric

For the rice

  • 1/4 cup boiling water
  • pinch saffron threads
  • 1 cup basmati rice
  • 1 tsp coconut oil
  • 1/2 tsp onion powder
  • 1/4 tsp salt
  • 1 3/4 cups vegetable stock


  • Season the chicken thighs with salt and pepper.
  • Heat the oil in a 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 minutes, stirring often. Season with pepper and turmeric. Then add chopped tomatoes, and ¼ cup of water, season with salt and bring to a boil.
  • Place the chicken thighs in the simmering sauce, then cover with the lid and cook for about 30-45 minutes 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, let it sit covered for another 10 minutes before serving. 
  • Serve 2 chicken thighs along with sauce and a serving of saffron rice.


Tip: The rice can also be prepared in a rice cooker.   Prep the saffron as above and then follow rice cooker instructions.
Keyword chicken

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating