Curry Night #09 Hairy Bikers Rajasthani Kesar Murg

I love a good korma curry but sometimes I would like to have something a little different. I came across this saffron chicken curry in the Hairy Bikers Great Curries book and thought it looked similar. And although the saffron is quite expensive to start- dont let it put you off. You only need a little bit as it goes a long way.
There was a lovely creamy element to the curry, similar to that of a Korma but with a little more spice. This fragrant curry is one I would definitely make again. I served it with some green beans and Peshwari Naan. 
This is the recipe adapted from the Hairy Bikers Great Curries Cookbook
6 boneless chicken thighs
150g plain natural yogurt
150ml double cream
good pinch of saffron
2tbsp ghee or sunflower oil
1 medium onion, finely sliced
4 garlic cloves, finely sliced
20g fresh ginger chunk grated
 50g ground almonds
4 cloves
1 bay leaf
6 green cardamom pods
1 heaped tsp ground coriander
1/2 tsp cayenne pepper
1/2 tsp ground tumeric
1 tsp flaked sea salt
300ml cold water


Cut each chicken piece into 2, season then place into a bowl with the yogurt and marinade for 30-60minutes.

Pour the cream in a small saucepan and add the saffron. Bring to a gently simmer, then remove from the heat which allows the saffron to infuse.

Heat the oil or ghee in a large pan and gently fry the onion, garlic and ginger for 8-10 minutes until well softened and onions are lightly browned.
Once the onions are done, flake the cloves into the pan with the bay leaf, cardamom pods, coriander, cayenne, tumeric, salt and sugar. Cook together for 2-3 minutes.

Add the chicken and yogurt to the pan and fry for 5 minutes, turning occasionally until coloured all over. Stir in the nuts and cook for a few seconds.

Pout in the cream and water and stir well. Bring to a low simmer and cook for 10 minutes or until chicken is cooked through and sauce has thickened.


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