Preparation / Directions:
Add saffron to 3/4 cup of hot milk and allow to sit for 30 minutes.
Heat pan and add oil, ginger, and garlic. As soon as ginger and garlic begin to brown lift pan from stove.
Add salt, pinch of ground turmeric, black pepper, ground red chilies and garam masala. Add chicken and cook over low heat. Add coconut milk, cream, and 2 Tbsp. saffron milk. (The remainder of the milk mixture is not used)
Add 1 Tbs chicken stock and fresh coriander and let simmer until chicken is cooked and sauce thickens to required consistency.
May garnish with fresh coriander or spring onion and red or green peppers.
Serve with rice or naan bread.
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