Simple Chicken Curry With Saffron Rice
Fuel your body with this protein-rich chicken and vegetable stir-fry, served over wholesome brown rice. This gluten-free and dairy-free recipe is loaded with fiber from vegetables and whole grains, promoting good digestion and a healthy gut.
Avg. Recipe Cost (US)
$15.00
Avg. Recipe Cost (UK)
£7.50
Nutritional Information (approx)
- Calories: 685 kcal
- Protein: 35 g
- Fats: 25 g
- Carbs: 80 g
- Fibre: 8 g
Tags
Dairy Free Gluten Free High Protein Dinner
Ingredients
- sauce - orange juice - from 1 orange
- sauce - marmalade (low sugar) - ⅓ cup (100g)
- sauce - soy sauce - ¼ cup (60ml)
- sauce - sriracha - 1 tsp. (or as needed)
- sauce - buckwheat flour - 1 tbsp.
- stir fry - coconut oil - 1 tbsp.
- stir fry - chicken breast - 1 lb. (450g) (chopped)
- stir fry - garlic - 1 tbsp. (minced)
- stir fry - green onion - 3 sprigs (chopped)
- stir fry - snap or mangetout peas - 1 cup (150g)
- stir fry - red bell pepper - 1 (chopped)
- stir fry - cooked brown rice - 3 cups (450g)
Preparation Instructions
- 1. Season the thigh fillets with salt and pepper.
- 2. Heat the oil in the pan. Fry the thigh fillets on both sides until golden brown. Remove from the pan and set aside.
- 3. In the same pan, sauté the diced onion, garlic and ginger for 3-4 minutes, often stirring — season with pepper and turmeric. Then add chopped tomatoes, and ¼ cup of water, season with salt and bring to a boil.
- 4. Place the chicken thighs in the simmering sauce, then cover with the lid and cook for about 30-45 minutes or until the meat is tender.
- 5. In the meantime, cook the rice. Combine saffron threads and boiling water and allow to ‘brew’ for at least 5 minutes.
- 6. In a medium pot, combine saffron and the water with the rice and all other ingredients.
- 7. Cover and bring to a boil, then reduce heat and simmer for 15 minutes. Remove from heat, let it sit and covered for another 10 minutes before serving.
- 8. Serve 2 chicken thighs along with sauce and a serving of