Thursday, July 2, 2015

Saffron Chicken, Indian Style

I went into the kitchen today, ready to cook my favorite Simple Chicken Curry, but changed it around instead. We are spending the summer in Spain, and I paid homage to one of its much acclaimed ingredients— Saffron. Most importantly, the kids ate and enjoyed the Saffron chicken, served over rice. 

This dish would work great to serve to a large crowd (double or triple the recipe), or for a family meal too. 

If you want to add a vegetable to the meal, add some finely chopped spinach right at the end, into the curry. 

Serves 4

2 tablespoons vegetable oil
1 teaspoon saffron
2 tablespoons hot water
1 onion, minced
2–3 cloves garlic, minced
1-inch piece ginger, minced
2 large green chilis, minced
5 organic chicken drumsticks, bone-in, skin-off
Salt, to taste
1 teaspoon cardamon powder
1 teaspoon cumin powder
1/2 teaspoon turmeric
1 cup chicken stock
2 teaspoons cornstarch
2 tablespoons water

  1. In a large pot, heat the oil over medium heat. Add saffron threads and fry for a minute or two, remove with a slotted spoon and mix in a small bowl with the hot water.
  2. Add the onions to the pot with the saffron-infused oil, ginger, garlic, and chilis and fry until very soft, about 8–10 minutes.
  3. While the onions fry, wash and pat dry the chicken. Season the chicken with salt. Set aside.
  4. Add the dry spices to the onion mixture and cook for another 2 minutes at least. 
  5. Follow by adding the chicken and coat it well in the onion mixture. Let it cook for 5 minutes, keep mixing it. 
  6. Add the saffron–water mixture along with the chicken stock. Bring to a boil, cover and let it simmer for at least half an hour. 
  7. Using tongs, remove the chicken onto the serving plate. In a small bowl mix together the cornstarch and water. Add the cornstarch slurry to the gravy in the pot and let it come to a boil. Pour the gravy over the chicken in the serving dish and serve hot. 
Serve over rice or with warm naan.