Ingredients
-
1/2
-
3
-
3
-
1
-
2
-
1 - 3
-
2 - 3
-
1/2
-
1 1/2
-
-
-
-
-
-
Directions
Saffron Chicken,This yummy curry is one of my husbands specialities. ,I do not like meat. I threatened the family if they ate the last piece of chicken. Thanks so much for this recipe…It’s nice to enjoy eating the same thing everyone else eats sometimes!,Did not like this at all; there is some spice in here that no one in my family liked. Someone mentioned that they didn’t like cardamon as a spice and I am wondering if that is it. It’s a spice I have had before (used) and didn’t like. I have and like saffron rice so I don’t think it’s that. Either way, it was gross; tasted almost metallic with a blend of melted plastic. Not good!
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Steps
|
1
Done
|
Toast the Saffron Strands in a Dry Pan Over a Medium Heat For About 1 Minute Taking Care not to Burn Them. |
|
2
Done
|
Cool, and Then Crush Them With the Back of a Spoon. |
|
3
Done
|
Dissolve Them in 1 Tablespoon of Very Hot Water. |
|
4
Done
|
Heat the Ghee (or Whatever You Use), and Gently Fry the Onion, Garlic, Ginger and Chillis Until the Onion Is Soft and Golden. |
|
5
Done
|
Add Garlic. |
|
6
Done
|
Add the Dissolved Saffron to the Pan With the Cardomon, Then Add the Chicken. |
|
7
Done
|
Turn the Chicken Pieces in the Mix, Coating Well. |
|
8
Done
|
Add the Salt, Cover and Cook For 25 Minutes Until the Chicken Is Tender. |
|
9
Done
|
Uncover the Pan and Continue Cooking, Turning Often Until the Liquid Is Almost Gone. |
