Creamy Saffron Chicken

Preparation info
  • Serves


    • Difficulty


Appears in
Floyd's Great Curries

By Keith Floyd

Published 2004

  • About

This creamy, nutty dish is subtle and mild. Do splash out on a little saffron, as it makes all the difference to the flavor. You should serve the chicken as soon as it is cooked, or the sauce may separate.


  • 2 lb 4 oz/1 kg chicken breasts, on or off the bone
  • juice of


Put the chicken breasts into a bowl, then sprinkle with salt and the lemon juice and let stand in the refrigerator for about 1 hour.

Soak the cashew nuts in the milk for about 1 hour, then purée with the milk in a food processor and put to one side.

Cook the onions in the ghee until completely soft, then add the garlic and ginger purées and stir-fry until the mixture is slightly