Chicken Curry & Saffron Rice

Serves 4

Macros | Cal 531 | Protein 36 | Carbs 47 | Fats 22 *

INGREDIENTS

For the chicken:

• 8 skinless chicken thighs fillets

• 1 tbsp. oil

• 1 large onion, diced

• 1 tbsp. ginger, minced

• 5 cloves garlic, minced

• ½ tsp. black pepper

• 3 large tomatoes, chopped

• 1 ½ tsp. turmeric

For the rice:

• ¼ cup (60ml) boiling water

• pinch saffron threads (roughly ⅛ tsp.)

• 1 cup (225g) basmati rice

• 1 tsp. coconut oil

• ½ tsp. onion powder

• ¼ tsp. salt

• 1 ¾ cup vegetable stock

DIRECTIONS

• Season the thighs with salt and pepper.

• Heat the oil in the pan. Fry the thighs on both sides until golden brown. Remove from the pan and set aside.

• 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 ¼ cup of water, season with salt and bring to a boil.

• 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.

• In the meantime, cook the rice. Combine saffron threads and boiling water and allow to ‘brew’ for at least 5 minutes.

• In a medium pot, combine saffron and the water with the rice and all other ingredients.

• 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.

• Serve 2 chicken thighs along with sauce and a serving of saffron rice.

*Macros are approximate.