Saffron Chicken Curry With Dry Roasted Almonds Recipes

DELICIOUS SAFFRON CURRY CHICKEN

Steps:

• Fry the saffron threads in a dry frying pan over low heat for 1-2 minutes. Transfer to a small bowl, add the 2 tablespoons hot water and set aside. Heat the oil in a pan over medium heat. Add the onion, garlic, ginger and chili. Fry until very soft. Add the spices, and cook over medium heat for 2 minutes. Add the chicken and cook over high heat for 3 minutes, or until the meat is well coated. Add the saffron liquid and the stock. Bring to the boil then reduce the heat, and cook, covered, stirring occasionally, for 30 minutes. Remove the chicken and keep warm. Stir the cornflour in a little bit of hot water and add this mixture to the pan. Boil for 1 minute until the gravy becomes thicker. Serve with rice and best friends.

SAFFRON CHICKEN CURRY WITH DRY-ROASTED ALMONDS

Steps:

• 1. Prepare the yogurt cheese. Then, in a large bowl, mix together the cheese, yogurt, oil, onion, green chili pepper, raw almonds, cumin, garam masala, ginger, cardamom, and salt. Add the chicken and mix well, making sure all the pieces are well-coated with the marinade. Cover and marinate at least 4 and up to 24 hours in the refrigerator.2. When ready to cook, in a small bowl, mix the saffron and milk and set aside about 30 minutes. Place the chicken and all the marinade in a medium nonstick skillet or saucepan, cover, and cook, stirring once or twice, over medium-high heat, about 5 minutes. Uncover the pan, reduce the heat to medium, and continue to cook, stirring as needed, until the chicken is tender, about 20 minutes. Meanwhile, prepare the almonds.3. Reduce the heat to low, add the saffron-milk and the mint leaves. Cover the pan again and cook another 5 minutes to blend the flavors. Remove to a serving dish, sprinkle the black pepper on top, garnish with the roasted almonds, and serve.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

BRAISED LEMON-SAFFRON CHICKEN AND POTATOES

Steps:

• Heat the oven to 350 degrees. Using a mortar and pestle (or the bottom of a spoon and a bowl), grind the saffron threads into a powder as best you can. Add the 2 tablespoons hot water and stir to combine. Set aside.
• Place the chicken in a 9-by-13-inch roasting pan or baking dish. Cut large potatoes into 1-inch pieces and add to the pan. Drizzle the chicken and potatoes with the oil, then season well with salt and pepper.
• Add the lemon juice to the saffron water, mix to combine, then pour over the chicken and potatoes, stirring to coat. Arrange the chicken skin-side down. Sprinkle evenly with the whole black peppercorns, if using, then cover tightly with foil. (It's OK if everything is close together.)
• Cook until the meat is tender and easily pulled from the bone, and the potatoes are soft, about 1 1/2 hours. During the last 15 minutes, remove the foil, flip the chicken, stir the potatoes and cook for 15 minutes more, uncovered, to reduce some of the liquid.
• Season with black pepper and serve with rice or pita to soak up the lemony juices.