Lemongrass Saffron Halal Chicken Curry is a delightful fusion of Thai and Middle Eastern flavors. This dish combines the aromatic essence of lemongrass with the luxurious touch of saffron, creating a rich and vibrant curry that tantalizes the taste buds. The curry features tender pieces of halal chicken simmered in a fragrant coconut milk sauce, enhanced with a blend of spices including turmeric, cumin, and coriander. The subtle heat from chili peppers complements the citrusy notes of lemongrass, while the saffron adds a golden hue and a delicate aroma. Loved for its complex flavors and comforting appeal, this curry is perfect for those seeking a unique and satisfying meal.
Lemongrass Saffron Chicken Curry
0 out of 5 stars (based on 0 reviews)
Cook Time
45 mins
Chef's Pick
Fresh Every Time
Serving
4 Persons
Categories :
Ingredients
- Chicken – 500 Grams
- Lemongrass – 2 Piece
- Saffron – 1 Pinch
- Coconut Milk – 400 Ml
- Onion – 1 Piece
- Garlic – 3 Cloves
- Ginger – 1 Tbsp
- Turmeric – 1 Tsp
- Cumin – 1 Tsp
- Coriander – 1 Tsp
- Chili Pepper – 1 Piece
- Salt – 1 Tsp
Nutrition
Per Serving
350 Kcal
Calories
20 Grams
Total Fat
12 Grams
Saturated Fat
75 Mg
Cholesterol
700 Mg
Sodium
15 Grams
Total Carbohydrates
3 Grams
Dietary Fiber
30 Grams
Protein
Directions
Step 1
Chop the onion, garlic, and ginger. Slice the lemongrass into thin rings. Set aside.
Step 2
Heat oil in a pot over medium heat. Add onion, garlic, and ginger. Sauté until fragrant.
Step 3
Add chicken pieces to the pot and cook until browned on all sides.
Step 4
Add lemongrass, saffron, turmeric, cumin, coriander, and chili pepper.
Step 5
Stir well to coat the chicken with spices.
Step 6
Pour in coconut milk and bring to a simmer. Add salt to taste.
Step 7
Cover and cook on low heat for 20-25 minutes, or until chicken is tender.
Step 8
Serve hot with steamed rice, garnished with fresh coriander leaves.
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