This basic curry recipe is a great foundation from which to adapt, using whatever protein source you have available at home. It's cheap and simple to make, and it will soon become a staple regular in your diet!
8 skinless chicken thighs fillets
1 tbsp. oil
1 large onion, diced
1 tbsp. ginger, minced
5 cloves garlic, minced
½ tsp. black pepper
3 large tomatoes, chopped
1 ½ tsp. turmeric
For the rice:
60ml boiling water
Pinch saffron threads (roughly 1/8 tsp.)
225g basmati rice (uncooked weight)
1 tsp. coconut oil
½ tsp. onion powder
1/4 tsp. salt
500ml vegetable stock
Season the thighs with salt and pepper.
Heat the oil in the 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 mins, often stirring — season with pepper and turmeric. Then add chopped tomatoes, and 1/4 cup of water, season with salt and bring to a boil.
Place the chicken thighs in the simmering sauce, cover with a lid and cook for about 30-45 mins 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 and let sit for covered another 10 minutes before serving.
Serve 2 chicken thighs along with sauce and a serving of saffron rice.