Chicken Curry With Saffron Rice
- 4 Pieces of chicken thighs & drumsticks
- 200g Green beans
- 1 Red pepper
- 1 tsp. Garam masala
- 2 tsp. Ground cumin
- 1 tsp. Ground fenugreek
- 1 tsp. Ground coriander
- 2 Cloves of garlic
- 1 Chilli pepper
- 1 tbsp. Sunflower oil
- 50ml Milk
- 200g Basmati rice
- 2 tsp. Cardamom pods
- Large pinch of saffron
- Salt
- ½ Onion
- 250ml Chicken stock
- Handful of coriander leaves
- Mango chutney to serve
Fry the garam masala, cumin, fenugreek, coriander, crushed garlic and chopped chilli pepper in the sunflower oil. Turn off the heat and add milk to cool off the spices and form a marinade.
Cover the chicken pieces with the marinade and chill overnight.
Take out the chicken, saving the remaining marinade. Heat the oven to 180°, and cook the chicken for around 45 minutes until tender, turning occasionally.
Around 30 minutes from the end, add sliced red pepper to the oven with the chicken, drizzling with some sunflower oil.
Around 15 minutes from the end, add a small amount of water to a pan along with crushed cardamom pods, saffron, salt and rice. Bring to the boil and simmer, topping up with water as needed and stirring occasionally.
Around 10 minutes from the end, fry some onion in a pan and add the saved marinade. Add chicken stock and the green beans, bringing to the boil, and simmer. When the peppers are done, add them to the sauce.
Serve the chicken on a bed of the rice and cover with the sauce. Garnish with coriander leaf and a dollop of mango chutney. Serve with naan.