Saffron Chicken Korma

Savor the warmth of Saffron Chicken Korma, where tender chicken simmers in creamy korma sauce with saffron and a hint of orange. This dish is a vibrant, flavorful delight, paired with fragrant basmati rice and sautéed red bell peppers.

Saffron Chicken Korma Recipe (Serves 4)

Ingredients:

• 4 boneless chicken breasts, cut into bite-sized pieces
• 1 jar of Rupen's Korma Sauce
• 1/4 cup freshly squeezed orange juice
• A pinch of saffron threads
• 1 tablespoon ghee (clarified butter)
• Orange segments (for garnish)

Instructions:

Soak a pinch of saffron threads in 2 tablespoons of warm water for 5 minutes to release their flavor and color. Heat 1 tablespoon of ghee in a large skillet or pot over medium heat. Add the chicken pieces and lightly sear until golden on the outside (they don't need to be fully cooked). Add Rupen's Korma Sauce to the pot with the chicken. Stir in the soaked saffron along with the soaking liquid. Reduce heat to low, cover, and let the chicken simmer in the sauce for 20–25 minutes or until fully cooked. Stir in the freshly squeezed orange juice during the last 5 minutes of cooking for a citrusy twist. Plate the korma and garnish with fresh orange segments. Serve hot and pair with the saffron basmati rice for a complete meal.

Saffron Basmati Rice with Red Bell Peppers (Serves 4)

Ingredients:

• 1 cup white basmati rice
• 1 3/4 cups water
• 1/2 teaspoon salt
• 1 tablespoon ghee
• 1 red bell pepper, diced
• A pinch of saffron threads (optional, for added color and flavor)

Instructions:

(Optional) Soak a pinch of saffron in 2 tablespoons of warm water for 5 minutes. Rinse the basmati rice under cold water until the water runs clear. In a medium pot, bring 1 3/4 cups of water and 1/2 teaspoon salt to a boil. Stir in the rice and soaked saffron (if using), cover, and reduce the heat to low. Cook for 15 minutes or until the water is absorbed and the rice is tender. Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork. While the rice cooks, heat 1 tablespoon of ghee in a skillet over medium heat. Add the diced red bell pepper and sauté until softened, about 4–5 minutes. Gently fold the sautéed bell peppers into the cooked rice for a burst of color and sweetness. Serve alongside the Saffron Chicken Korma.