Simple Chicken Curry with Saffron Rice

Prep: 10 min 

Cook: 45 min 

Makes: 4 servings 

Calories: 394 g/serv 

• Protein: 38g, (38.5%)
• Carb: 38g, (38.5%)
• Fat: 10g, (23%)

Ingredients

Chicken Ingredients

• 1 pound chicken breast cutlets
• 2 Tsp cooking oil or fat
• 1 large onion, diced
• 5 cloves garlic, minced
• 1 Tbs ginger, minced
• 1/2 tsp black pepper
• 1 1/2 tsp turmeric
• 3 large tomatoes, chopped 
• 1/4 cup water

 Rice Ingredients

• Pinch saffron threads (roughly 1/8 tsp)
• 1/4 cup boiling water
• 2 cups uncooked basmati rice
• 1 tsp coconut oil
• 1/2 tsp onion powder
• 1/4 tsp salt
• 1 + 3/4 cup broth

Instructions 

1. Season the chicken cutlets with salt and pepper.
2. Heat oil in a skillet over medium high heat. Cook chicken cutlets on both sides until golden brown on both sides, about 2-3 minutes.
3. In the same pan, saute the onion, garlic, and ginger for 3-4 minutes, stirring often. After a few minutes, add the black pepper and turmeric and stir.
4. Add the chopped tomatoes and 1/4 cup of water. Season with additional salt and bring to a boil.
5. Place the chicken cutlets in the simmering sauce and cover with a lid. Cook for 30-45 minutes or until the meat is tender. Check often: if mixture becomes dry, add water. 
6. In the meantime, cook the rice according to package directions.

7. Separately, combine saffron threads and boiling water and allow to ’brew’ for at least 5 minutes.

8. In a medium pot, combine saffron water with the rice, additional spices, and broth. Cover and bring to a boil, then reduce heat and simmer for 15 minutes. Remove from heat and cover for another 10 minutes before serving.