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Smoking Chimney

Recipes from a working kitchen · Cape Town

Indian Curry with Saffron Rice

By Marna Ross Updated 12 August 2026 4.41 from 22 ratings Indian
Chicken curry is such a popular dish among the world. In our house we regularly make chicken curry. It is not only a cheaper menu recipe wise, but it is very tasty. I have cooked chicken curry for my guests at various venues and establishments, and I can assure you it was always a winner. If you like another Indian type dinner recipe, Indian Butter Chicken is delicious. In this particular curry the coconut milk makes it very tasty, and it also improves blood pressure, and helps prevent cardiac arrhythmia due to its potassium content.It is packed with vitamins C, E, B1, B3, B5, and B6 as well as iron, selenium, sodium, calcium, magnesium and phosphorus. A good reason to make this delicious Indian chicken curry with saffron rice.
An aromatic Indian chicken curry served alongside a bed of bright yellow saffron rice.
Prep 15 min
Cook 45 min
Total 1 h
Serves 4

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Ingredients

  • 200 g Basmati rice
  • 1 pinch ground saffron
  • 1 lime, halved(one half juiced and one half for garnish)
  • 4 chicken breasts, skinned and cut into bite-seize pieces
  • 1 Tablespoon curry powder
  • ½ teaspoon hot chili paste(sambal ulek)
  • 2 Tablespoons oil
  • 2 onions chopped
  • 350 ml coconut milk
  • 100 ml chicken stock
  • 4 tomatoes, diced
  • 4 sprigs of fresh coriander/cilantro

Method

  1. Put the rice in 300 ml salt water and bring too a boil

  2. Stir in the saffron and then simmer on the lowest heat for 18-20 minutes

  3. Keep warm

  4. Drizzle the lime juice over the chicken and stir in the curry powder and the chili paste(sambal ulek)

  5. Heat the oil in a large skillet and fry the chicken on a high heat for 3 minutes

  6. Season with salt and ground black pepper and remove from the skillet

  7. Add the onions to the skillet and fry gently on a medium/low heat for 3-4 minutes

  8. Season with salt and ground black pepper and remove from the skillet

  9. Add the onions to the skillet and fry gently on a medium/low heat for 3-4 minutes

  10. Stir in the coconut milk and the stock

  11. Bring to the boil, add the chicken and simmer on a low heat for 8 minutes

  12. Add the tomatoes and warm gently in the sauce

  13. Season to taste

  14. Arrange the curry on a plate and garnish with the coriander/cilantro and lime slices

  15. Serve with the saffron rice and poppadoms if you prefer

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