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Print this Recipe    Saffron Chicken

West Indian Saffron Chicken

8 pieces chicken (1kg)
2 large onions, finely chopped
2.5cm cube root ginger, finely chopped
1 fresh hot red chilli pepper, seeds and stalks removed and finely chopped
Pinch saffron infused in a tablespoon hot water
3 tablespoons sunflower oil
1 tablespoon St Kitts curry powder
Salt and pepper to taste
300ml thin coconut milk

Heat the oil in a heavy based frying pan and brown the chicken
pieces. Drain on kitchen towel and put to one side.

Re-heat the pan and fry the onion and ginger until golden brown.

Add the saffron, curry powder, chilli, salt and pepper; fry for
one minute and then stir in the coconut milk.

Return the chicken to the pan, cover and simmer for 45 minutes
until the chicken is cooked through and tender.

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