Chicken curry with saffron

Method

1. Soak the saffron in warm water and set aside for an hour or so to develop its colour and flavour. Preheat the oven to 180C/ gas 4.

2. Heat the butter in a large frying pan, and tip in the sliced shallots, ginger, garlic, strip of orange rind and split red chilli. Cover and cook until the shallots have softened - about five minutes. Add the almonds, turmeric and paprika and continue frying for another minute or two.

3. Remove the pan from the heat, cool slightly, and scrape the almond mixture into a liquidizer. Pour in the yogurt, cream and cornflour and blitz everything until quite smooth. Spoon the spiced almond yogurt over the chicken and leave to marinate for an hour or two.

4. Bake the chicken in a moderate oven for around 40 minutes, until tender, and the sauce has thickened. Stir in the saffron and soaking liquid, and scatter with almonds and wisps of gold leaf before serving.

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Ingredients

1 pinch saffron strands
3 tbsp warm water
1 tbsp Butter
3 Shallots, sliced
3 cm piece of ginger, shredded
3 large garlic cloves, shredded
1 orange rind, strip pared with a vegetable peeler
1 red chilli
50g blanched almonds
1 tsp Turmeric
1 tsp Paprika
2 tsp cornflour
350ml Yogurt
150ml single cream
8 Chicken thighs, skins removed
1 pinch gold leaf, optional

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