Creamy Saffron Chicken

Name: Creamy Saffron Chicken
Yield: Serves 4-6
Cuisine: Asia
Ingredients: 2 lb 4 oz/1 kg chicken breasts, on or off the bone; ⅔ cup cashew nuts; juice of 1 lemon; 1 inch/2.5 cm piece of fresh gingerroot, peeled and puréed; 4cloves; ghee or vegetable oil, for frying; a pinch of saffron threads; ⅔ cup heavy cream; a handful of cilantro leaves; salt; 8 oz/225 g red onions, peeled and finely sliced; 4garlic cloves, peeled and puréed; 3 inch/7.5 cm cinnamon stick, crushed; 1¼ cups plain yogurt; 5green cardamom pods, crushed; a little milk

Preparation info

Serves
4-6

Difficulty
Medium

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.

Ingredients

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

Asia
Main course
Gluten-free
Spicy

Method

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