Simple Chicken Curry With Saffron Rice

1. Season the thighs with salt and pepper.

2. Heat the oil in the pan. Fry the thighs on both sides until

golden brown. Remove from the pan and set aside.

3. In the same pan sauté the diced onion, garlic and ginger for

3-4 minutes, often stirring — season with pepper and

turmeric. Then add chopped tomatoes, and 1⁄4 cup of water,

season with salt and bring to a boil.

4. Place the chicken thighs in the simmering sauce, then cover

with the lid and cook for about 30-45 minutes or until the

meat is tender.

5. In the meantime, cook the rice. Combine saffron threads and

boiling water and allow to ‘brew’ for at least 5 minutes.

6. In a medium pot, combine saffron and the water with the rice

and all other ingredients.

7. Cover and bring to a boil, then reduce heat and simmer for

15 minutes. Remove from heat, let it sit and covered for

another 10 minutes before serving.

8. Serve 2 chicken thighs along with sauce and a serving of

saffron rice.

Tip: Rice can also be prepared in a rice cooker, prep the saffron as

above and then follow rice cooker instructions.