Spicy Chicken Curry with Saffron Rice

Spicy Chicken Curry

1 chicken breast
3 spring onions
2 tsp minced garlic
1/2 tsp ground ginger
1/2 chilli powder
1 tsp curry powder
1 birds eye chilli       
2 tbsp tomato puree
1/3 cup water
1 tsp salt       
Fresh coriander
Cook the onion and chicken in fry light. Add the spices and chilli and cook. Add in the tomato puree and water and cook on low heat allowing the sauce to thicken. Stir in fresh torn coriander before serving.

Saffron Rice

1 pinch of saffron
1 pinch of cumin seeds
1 tsp peppercorns
1 tsp cloves
1 tsp salt
1/2 cup of rice       

Cook the spices in fry light in a pan, add in the rice and cook, adding in water a bit at a time allowing it to absorb. Continue until the rice tastes cooked through.



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