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Nutrition Facts
Serving Size 1 (270g) Recipe makes 4 servings
Calories 553
Calories from Fat 367		(66%)
Amount Per Serving		%DV
	Total Fat 40.8g	62%
	Saturated Fat 14.9g	74%
	Monounsaturated Fat 15.7g
	Polyunsaturated Fat 7.1g
	Trans Fat 0.0g
Cholesterol 179mg		59%
Sodium 1019mg		42%
Potassium 496mg		14%
Total Carbohydrate 5.7g		1%
	Dietary Fiber 0.8g	3%
	Sugars 2.2g
Protein 39.2g		78%
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Saffron Chicken

Recipe #21607 | 55 min | 10 min prep | add private note

⁽¹⁸⁾ RATE IT NOW Print Recipe

By: JustJanS
Mar 5, 2002

This yummy curry is one of my husbands specialities.

SERVES 4 (change servings and units)

Ingredients

1/2 teaspoon saffron
3 lbs chicken pieces
3 tablespoons ghee or butter or oil
1 large onion, julienned
2 teaspoons finely grated gingerroot
1-3 fresh chili peppers, or to taste, red or green
2-3 cloves garlic, crushed
1/2 teaspoon ground cardamom
1 1/2 teaspoons salt

Directions

1
Toast the saffron strands in a dry pan over a medium heat for about 1 minute taking care not to burn them.
2
Cool, and then crush them with the back of a spoon.
3
Dissolve them in 1 tablespoon of very hot water.
4
Heat the ghee (or whatever you use), and gently fry the onion, garlic, ginger and chillis until the onion is soft and golden.
5
Add garlic.
6
Add the dissolved saffron to the pan with the cardomon, then add the chicken.
7
Turn the chicken pieces in the mix, coating well.
8
Add the salt, cover and cook for 25 minutes until the chicken is tender.
9
Uncover the pan and continue cooking, turning often until the liquid is almost gone.

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Featured Reviews for This Recipe

From: Chef #572152

On Sep 13, 2009

Great recipie. I've made this twice and both times the people I made it for raved about it. I use skinned chicken legs. Comes out very good.

0 people found this review helpful

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From: weekend cooker

On Jul 8, 2009

What a wonderful recipe !! Made recipe as is, with no adjustments. I agree, that the aroma/scent is fantastic, and we couldn't wait to dig in. Made with a combo of chicken breasts, and drumsticks. One of the best here. Made for AUZ/NZ swap#30.

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From: Roosie

On Oct 13, 2004

Yummy! The spicing in this is fairly mild, IMO, but it needs to be for that amazing saffron flavor to glow through! Beautiful colors. I used 1 small thai chili pepper, which provided lovely red bits (just like in the picture!) I served with rice and Indian-Style Potatoes - Khatta Aloo (#61826) and garnished with cilantro, as shown in your picture. Now I did have one issue- but I think this may be chef error, and it still tasted delicious, but I will mention it nonetheless. I added the chicken/saffron/cardamom to the pot as directed in step 6... now I was supposed to simmer- but there simply wasn't enough liquid for me to feel comfortable simmering! I added like 1/2 cup of a water/yogurt mix and then simmered. So, the final product turned out a bit too liquidy, but I guess maybe I should have stayed true to the recipe. Regardless, this was delicious! Thank you for a terrific supper.

5 people found this review helpful

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From: love4culinary

On Oct 10, 2003

THIS...IS......OUT OF THIS WORLD!!!!! Have only two people here, but I knew we'd love it so i made the whole amount so we'd have leftovers. This dish filled my apartment with heavenly scents.. we couldnt wait to dig in!!! The chicken takes on a beautiful color and magnificent flavor!! The times were very accurate... and the ingredients were just perfect. Thanks for this wonderful recipe Jan. This is a keeper!!! I will make it OVER and Over and over again!