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.
- 1.6 kg chicken jointed
- 75 ml cooking oil
- 20 g saffron
- 35 ml warm milk
- 300 ml coconut milk
- 165 g yogurt
- 2 onions. roughly chopped
- 1 tsp ½turmeric
- 3 cm fresh ginger peeled and roughly chopped
- 1 tsp salt
- 20 g blanched almonds
- 1 tsp chili powder
- 250 g small potatoes halved
- Add the saffron to the warm milk and set aside.
- Put the coconut milk, yogurt, chopped onions, turmeric, ginger, salt, almonds and chili powder in a blender and liquidize.
- Heat the oil in the inner pot and add the chicken pieces in batches. Fry until they are light brown.
- Add the contents of the liquidizer to the chicken in the inner pot and bring to the boil stirring occasionally.
- Turn down the heat, pour over the saffron and milk. Simmer for 5 minutes with the lid on.
- 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.
- Cooking the rice in the top pot.
- 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.
- Turn off the heat, open the vacuum-insulated outer Thermal container and place the top pot into the inner pot.
- Put the lid on the top pot and shut the lid of the outer container.
- Leave to thermal cook without power for a minimum of 2 hours.
- Serve with nan bread. You can also add a vegetable curry on the side.
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