Iranian Chicken Curry Recipe
Iranian chicken curry is made by cooking chicken in butter along with onions, garlic, and spices. Saffron water is added to it which gives it a great aroma and color. The curry is rich and flavorful. Prepare the recipe in just 40 minutes.
Equipment
- Blender
- Frying Pan
Ingredients
- 350 g Chicken
- 2 medium Onions
- 4 cloves Garlic
- ½ teaspoon Saffron
- 100 g Butter
- 2 cups Water
- 2 tablespoons Curry Powder
- 1 teaspoon Salt
- 1 teaspoon Black Pepper
- 1 teaspoon Cinnamon
- 1 teaspoon Turmeric Powder
- 1 teaspoon Iranian Spice Blend(Advieh)
- ½ cup Pomergranate
Instructions
- Using a blender, make a paste of the onions and then of the garlic. Keep the pastes in separate bowls.
- Pour some boiled water in a bowl and add saffron to it. Cover it with plastic wrap or foil.
- Cut the chicken into small pieces.
- Now, melt the butter in a frying pan. Add chicken to it and fry for about 5 minutes.
- Then, take the chicken out of the pan and place it in a plate.
- Now, add the onion and garlic paste in the same pan. Add curry powder, salt and pepper, cinnamon, turmeric to it. Cook until the mixture turns brown in colour.
- Now, add the fried chicken back to it and pour 2 cups of water in it.
- Cover the pan with a lid and cook the chicken for about an hour.
- Then, put the saffron water in it. Again, put the lid on it and cook for another 10 minutes.
- Serve it with rice and savour its amazing delight.
Video
Notes
Important notes about ingredients
Advieh is a blend of spices for Persian cooking. Although its specific composition varies from the Persian Gulf to the Caspian Sea, common ingredients include turmeric, cinnamon, cardamom, cloves, rose petals or rose buds, cumin, and ginger. It may also include ground golpar (Persian hogweed), saffron, nutmeg, black pepper, mace, coriander, or sesame.Nutrition
Calories: 237kcal | Carbohydrates: 18g | Protein: 9g | Fat: 5.6g | Cholesterol: 65mg | Sodium: 413mg | Potassium: 433mg
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