Saffron Chicken Curry

A Golden Saffron Chicken Curry

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A Golden Saffron Chicken Curry
This dish is based on a recipe from one of my favourite cookbooks "curry, curry curry" by Ranjit Rai. I have made a few alterations and added the potatoes. In his book Ranjit Rai says that he is not sure if the dish came from Spain or went to Spain but no matter, if you like saffron this is certainly one try.
Saffron Chicken Curry
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Course Chicken, Main Dish
Cuisine Indian
Servings
Ingredients
Course Chicken, Main Dish
Cuisine Indian
Servings
Ingredients
Saffron Chicken Curry
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Rating: 0
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Instructions
  1. Add the saffron to the warm milk and set aside.
  2. Put the coconut milk, yogurt, chopped onions, turmeric, ginger, salt, almonds and chili powder in a blender and liquidize.
  3. Heat the oil in the inner pot and add the chicken pieces in batches. Fry until they are light brown.
  4. Add the contents of the liquidizer to the chicken in the inner pot and bring to the boil stirring occasionally.
  5. Turn down the heat, pour over the saffron and milk. Simmer for 5 minutes with the lid on.
  6. Place the inner pot into the vacuum-insulated outer Thermal container, shut the lid. Leave while you start the rice in the top pot. If not using a top pot leave to cook for a minimum of 2 hours.
  7. Cooking the rice in the top pot.
  8. Add the rice and water to the top pot and bring to the boil. Stir then turn down the heat and simmer for 1 minute.
  9. Turn off the heat, open the vacuum-insulated outer Thermal container and place the top pot into the inner pot.
  10. Put the lid on the top pot and shut the lid of the outer container.
  11. Leave to thermal cook without power for a minimum of 2 hours.
  12. Serve with nan bread. You can also add a vegetable curry on the side.
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Kerala Fish Curry

A Typical Kerala Fish Curry

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A Typical Kerala Fish Curry
Kerala's long coastline with numerous rivers and backwaters has contributed to many sea and river food dishes to be found in this region of India. This curry is typical of the type you will find in Kerala being served in both small and large restaurants. Due to the weather the selection of spices available in South India are vast and I have included some of the more popular ones in this dish. The beautiful yellow colour is created using turmeric which has been used in India for thousands of years and is a major part of certain types of traditional Indian medicine. Coconut milk which forms the base of the dish is widely used in Kerala for thickening and flavour and comes from the coconuts which grow in abundance. Just like any other recipe, each chef will have their own variation and this is mine for Kerala Fish Curry.
Kerala Fish Curry
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Course Fish
Cuisine Indian
Servings
Ingredients
Course Fish
Cuisine Indian
Servings
Ingredients
Kerala Fish Curry
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Put the ghee or oil in the inner pot over a medium heat.
  2. Add the mustard seeds, cumin seeds and turmeric. When the seeds start to pop add the onion, garlic and ginger.
  3. Add the curry leaves and chilli. Cook for 5 more minutes.
  4. Pour in the coconut milk and water. Crumble in the stock cube before adding the tin of tomatoes. Stir well to dissolve the stock cube.
  5. Check the seasoning and add some salt if necessary.
  6. Bring to the boil and then turn down the heat and simmer for 5 minutes.
  7. Add the fish and bring back to the boil.
  8. Turn off the heat and place the inner pot into the vacuum-insulated outer Thermal container.
  9. Shut the lid and leave for a minimum of 1 hour.
Cooking the rice
  1. Add the rice and water to the top pot and bring to the boil.
  2. Stir then turn down the heat and simmer for 1 minute.
  3. Turn off the heat, open the vacuum-insulated outer Thermal container and place the top pot into the inner pot.
  4. Put the lid on the top pot and shut the lid of the outer container.
  5. Leave to thermal cook without power for the same time as main meal.
Recipe Notes

NOTE: If you need to leave it longer than this, do everything except adding the fish which you can add about 30 minutes before serving by bringing the curry sauce back to the boil, adding the fish and then putting the inner pot back into the outer container to finish cooking. Serve with rice either cooked in a separate saucepan or in the top pot. If cooking in the Mr D's Top Pot follow the following instructions.

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