Indian Delights

Saffron Chicken-Style with Thyme Rice and Peas

Prepared by MasterChef Deena Naidoo

Servings: 2 – 4
Cooking time 25 minutes
Vegan

Ingredients

1 pack Fry’s Korma Curry Pieces
4 tbsp Olive oil
2 tbsp Margarine
1 Small onion, finely chopped
1/2 tbsp Chopped ginger
3/4 tbsp Crushed garlic
1/2 tsp Paprika
1/2 tsp Chilli powder
3 Medium tomatoes, skinned and grated
1 cup Rice
2 cups Boiling water
1/2 tsp Saffron
1/2 tsp Salt
1/2 tsp Black pepper
1 tbsp Fresh thyme
1 cup Frozen peas
1 tsp Fresh parsley, chopped

Method

Heat oil and margarine in a large flat pot.  Fry the chunks until slightly brown then remove from pot.  Add onion and ginger, sauté until onion is soft and translucent.  Mix in paprika and chilli powder and fry for 20 seconds.  Mix in the grated tomatoes and simmer for 3 – 5 minutes until a thick sauce is formed.

Add rice, chunks, water saffron, salt, pepper and thyme.  Cover and simmer on low heat for 5 – 7 minutes.  Add peas and cook for a further 7 – 10 minutes until rice is cooked and all the liquid has been absorbed.  Stir in chopped parsley.

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