Chicken Korma in a Coconut and Saffron Sauce

Chicken Korma in a Coconut and Saffron Sauce


  • small chicken breast cut into small pieces
  • 2 pinches Spanish saffron added to 3/4 cup hot milk (allow to sit)
  • 2 Tbsp coconut milk
  • 2 Tbsp 35% cream
  • 1 tsp fresh crushed ginger
  • 4 crushed garlic cloves
  • chicken stock
  • fresh coriander
  • salt
  • ground tumeric
  • ground black pepper
  • ground red chillies
  • 1/2 tsp garam masala
  • 3 teaspoons vegetable oil


Serves 2.. Heat pan and add oil, ginger, and garlic. As soon as ginger and garlic begin to brown lift pan from stove. Add salt, pinch of ground tumeric, black pepper, ground red chillies and garam masala. Add chicken and cook over low heat. Add coconut milk, cream, and 2 Tbsp. saffron milk. (The remainder of the milk mixture is not used) Add 1 Tbsp. chicken stock and fresh coriander and let simmer until chicken is cooked and sauce thickens to required consistency. May garnish with fresh coriander or spring onion and red red or green peppers. Serv e with rice or bread.

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