Saffron Chicken CurrySubmitted by: KATOUSIGNANT1
2 tbsp olive oil
1 onion, chopped
3 plum tomatoes, chopped
1 tbsp cumin
1/2 tsp chili powder
1 tbsp coriander
3 tbsp curry powder
1/2 tsp saffron, mixed into 2 tbsp warm water
2 lbs chicken, cut into little chunks
2 lbs red potatoes, chopped
salt to taste
2 tbsp cornstarch mixed in 1/4 cup cold water
Serve over brown rice or quinoa.
Add tomatoes, cumin, chili powder, coriander, and curry powder. Cook until tomatoes cook down and form a thick sauce.
Add chicken and mix well. Brown chicken, then add 1 cup water. Turn heat down to medium-low and cook for 20 minutes, or until chicken is cooked through.
Add potatoes, saffron and another cup of water. Cook for another 15 to 20 minutes, until potatoes are soft.
Stir in cornstarch mixture to thicken.
Serving Size: Makes 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user KATOUSIGNANT1.