Malaysian Curry Chicken with Spiced Saffron Rice
Picture above shows Malaysian Curry Chicken with Spiced Saffron Rice, an aromatic blend of spices, tender chicken, yogurt, lime, cilantro, and basmati rice.
I took this recipe idea from a beautiful Malaysian cookbook that I recently received for Christmas!
Many thanks to Michelle! 
As always, feel free to experiment with some of the ingredients. Most of the spices can be found either in your local asian market or grocery store. Thanks for reading!!
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Malaysian Curry Chicken with Spiced Saffron Rice Recipe
Ingredients (Serving -4)
- 1lb of Chicken Thighs
- 2 cups of Basmati Rice
- Juice of 1 Lime
- 2 tablespoons of Butter
- 1 large Onion (diced)
- 3 cups of Chicken Broth
- 1/4 cup of Plain Greek Yogurt
- 2 tablespoons of warm Milk
- 2 cloves of Garlic
- 1 tablespoons of fresh Ginger Paste
- 1/2 teaspoon of Sea Salt
- 5 whole Cloves
- 5 Cardamom Pods
- 1 Cinnamon Stick
- 1 tablespoon of Curry Powder (see recipe below, or may also use pre-blended curry powder)
- 1/2 tablespoon of Garam Masala
- Pinch of Saffron Strings
- 1 Bundle of fresh Cilantro
Homemade Curry Powder
- 3 tablespoons of Coriander
- 1 tablespoon of Cumin
- 1 tablespoon of Red Pepper
- 2 teaspoons of Tumeric
- 1 teaspoon of Cinnamon
Preparation
- Slice the chicken thighs into 1/2 of an inch thick pieces.
- In a medium size mixing bowl, combine the lime juice, salt, and chicken. Let sit for 10 minutes.
- In a medium size bowl, combine the chicken broth, yogurt, milk, and saffron strings. Set aside.
- In a large saucepan, heat 1 tablespoon of butter over medium heat. Sauté half of the onions until brown and fragrant.
- Next, add the rice and half of the spices (cloves, cinnamon stick, cardamom pods, curry powder, and garam masala). Stir until the spices are fully incorporated into the rice (about 2 minutes), then transfer to a bowl.
- In the same saucepan, heat the remaining butter over medium heat. Sauté the remaining onions until brown and fragrant.
- Next, add the garlic and ginger paste and cook for about 30 seconds, then stir in the remaining spices and chicken (cook the chicken for about 2 minutes).
- Add the spiced rice mixture back to the saucepan and then add the broth from step 3. Note: Make sure that the liquid is about 2 inches above the rice (you can add more broth if needed).
- Cover the saucepan with a lid and cook over medium heat for about 10 minutes or until all of the liquid has evaporated.
- Next, remove the pan from the heat and fluff the rice with a fork. Let sit for an additional 5 minutes before serving. Garnish the curry rice with limes, fresh cilantro, and saffron strings.
Cooking Preparations
Ingredients: (Basmati Rice, Onion, Lime, Ginger, Garlic, Chicken Broth, Yogurt, Milk, Butter, Curry Powder, Cardamom Pods, Whole Cloves, Cinnamon Stick, Garam Masala, Sea Salt, Saffron Threads, Not Pictured- Chicken Thighs).
Step 1: Slice the chicken thighs into 1/2 of an inch thick pieces.
Step 2: In a medium size mixing bowl, combine the lime juice, salt, and chicken. Let sit for 10 minutes.
Step 3: In a medium size bowl, combine the chicken broth, yogurt, milk, and saffron strings. Set aside.
Step 4: In a large saucepan, heat 1 tablespoon of butter over medium heat. Sauté half of the onions until brown and fragrant.
Step 5: Next, add the rice and half of the spices (cloves, cinnamon stick, cardamom pods, curry powder, and garam masala). Stir until the spices are fully incorporated into the rice (about 2 minutes), then transfer to a bowl.
Steps 6 & 7: In the same saucepan, heat the remaining butter over medium heat. Sauté the remaining onions until brown and fragrant.
Next, add the garlic and ginger paste and cook for about 30 seconds, then stir in the remaining spices and chicken (cook the chicken for about 2 minutes).
Step 8: Add the spiced rice mixture back to the saucepan and then add the broth from step 3. Note: Make sure that the liquid is about 2 inches above the rice (you can add more broth if needed).
Steps 9 & 10: Cover the saucepan with a lid and cook over medium heat for about 10 minutes or until all of the liquid has evaporated. Next, remove the pan from the heat and fluff the rice with a fork. Let sit for an additional 5 minutes before serving.
Garnish the curry rice with limes, fresh cilantro, and saffron strings. Enjoy!!
Additional Recipe Post You May Enjoy
- Miso Ginger Pork Rice Bowl
- Mango Curry Chicken
- Brazilian Fish Stew (Moqueca De Peixe) Recipe with Coconut Rice
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Woweee!!! Delicious sounding recipe. Some of my all-time favorite spices. 5 stars for sure!!!!!
Thanks!! Let me know if you try it
Wow, you worked hard on this recipe. Looks delicious
Yes, a lot of steps but well worth it!! Thanks for the comments!:)
I have to try this! I love curry
I love curry too! Thanks for reading and let me know how you like it!
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