Tomato Curry Chicken with Saffron
    Servings
    8
    Servings
    8
    Ingredients
    • 2tablespoons no-salt-added vegetable broth or 1 tablespoon macadamia nut oilfor sautéing
    • 1small onionchopped
    • 1large tomato or one 14oz jar of low-sodium diced tomatoesdiced
    • 4 garlic clovesminced
    • 1/2 teaspoon garam masala spice
    • 1/2teaspoon mild yellow curry powder
    • 1/2teaspoon presoaked saffron threads or 1/4 teaspoon dried saffron powder(optional)
    • 1/4teaspoon sea salt(optional)
    • 1cup light coconut milk
    • 8 chicken breastboneless, free-range, antiobiotic-free, hormone-free
    • 1/2cup raw shaved almonds
    Instructions
    Preparation For Marinade:
    1. Heat vegetable broth in a saucepan over medium heat. Sauté onions and tomato for 2 to 3 minutes.
    2. Add garlic for 1 minute. Reduce heat and simmer for 5 minutes, stirring occasionally.
    3. Add some more vegetable broth if necessary, so mixture doesn’t become dry. Add masala seasoning, curry, saffron, and sea salt (if desired). Simmer for 10 minutes more. Remove from heat and cool for several minutes.
    4. Pour mixture into a blender bowl and puree on medium until smooth and creamy.
    5. Return mixture to saucepan and add coconut milk. Bring to a mild boil, then reduce heat to a simmer for 5 minutes. Remove from heat.
    6. While marinade is cooling, lightly pound chicken breasts with a meat mallet.
    7. When marinade cools, place in a bowl and add chicken to sauce. Cover and refrigerate for at least 2 hours, up to 24 hours.
    Preparation For Cooking:
    1. After marinating chicken, preheat oven to 350° F.
    2. Place chicken in baking dish with marinade. Be sure dish is large enough so chicken isn’t crowded together. Cook for 15 minutes on each side or until cooked through.
    3. Place chicken on serving platter and sprinkle with almonds.
    Recipe Notes

    Saffron is very expensive, but it gives a wonderful flavor and is considered a brain healthy spice. If using saffron threads, soak them in a couple of tablespoons of hot water for at least 15 minutes prior to use. Mash the threads with the back of a spoon. If you have time, soak the threads for several hours and do not mash them.

    This recipe is best if the chicken is marinated for a minimum of 2 hours, up to 24 hours.

     

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    Tomato Curry Chicken with Saffron
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    Servings
    Ingredients
    • 2 tablespoons no-salt-added vegetable broth or 1 tablespoon macadamia nut oil for sautéing
    • 1 small onion chopped
    • 1 large tomato or one 14oz jar of low-sodium diced tomatoes diced
    • 4 garlic cloves minced
    • 1/2 teaspoon garam masala spice
    • 1/2 teaspoon mild yellow curry powder
    • 1/2 teaspoon presoaked saffron threads or 1/4 teaspoon dried saffron powder (optional)
    • 1/4 teaspoon sea salt (optional)
    • 1 cup light coconut milk
    • 8 chicken breast boneless, free-range, antiobiotic-free, hormone-free
    • 1/2 cup raw shaved almonds
    Servings
    Ingredients
    • 2 tablespoons no-salt-added vegetable broth or 1 tablespoon macadamia nut oil for sautéing
    • 1 small onion chopped
    • 1 large tomato or one 14oz jar of low-sodium diced tomatoes diced
    • 4 garlic cloves minced
    • 1/2 teaspoon garam masala spice
    • 1/2 teaspoon mild yellow curry powder
    • 1/2 teaspoon presoaked saffron threads or 1/4 teaspoon dried saffron powder (optional)
    • 1/4 teaspoon sea salt (optional)
    • 1 cup light coconut milk
    • 8 chicken breast boneless, free-range, antiobiotic-free, hormone-free
    • 1/2 cup raw shaved almonds
    Votes: 0
    Rating: 0
    You:
    Rate this recipe!
    Add to Meal Plan:
    This recipe has been added to your Meal Plan
    Add to Shopping List
    This recipe is in your Shopping List
    Instructions
    Preparation For Marinade:
    1. Heat vegetable broth in a saucepan over medium heat. Sauté onions and tomato for 2 to 3 minutes.
    2. Add garlic for 1 minute. Reduce heat and simmer for 5 minutes, stirring occasionally.
    3. Add some more vegetable broth if necessary, so mixture doesn’t become dry. Add masala seasoning, curry, saffron, and sea salt (if desired). Simmer for 10 minutes more. Remove from heat and cool for several minutes.
    4. Pour mixture into a blender bowl and puree on medium until smooth and creamy.
    5. Return mixture to saucepan and add coconut milk. Bring to a mild boil, then reduce heat to a simmer for 5 minutes. Remove from heat.
    6. While marinade is cooling, lightly pound chicken breasts with a meat mallet.
    7. When marinade cools, place in a bowl and add chicken to sauce. Cover and refrigerate for at least 2 hours, up to 24 hours.
    Preparation For Cooking:
    1. After marinating chicken, preheat oven to 350° F.
    2. Place chicken in baking dish with marinade. Be sure dish is large enough so chicken isn’t crowded together. Cook for 15 minutes on each side or until cooked through.
    3. Place chicken on serving platter and sprinkle with almonds.
    Recipe Notes

    Saffron is very expensive, but it gives a wonderful flavor and is considered a brain healthy spice. If using saffron threads, soak them in a couple of tablespoons of hot water for at least 15 minutes prior to use. Mash the threads with the back of a spoon. If you have time, soak the threads for several hours and do not mash them.

    This recipe is best if the chicken is marinated for a minimum of 2 hours, up to 24 hours.