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Saffron chicken bites

Quite a quick dish to make and really creamy and tasty. If you leave the sauce quite liquid, it could be prepared even the night before, just thicken the sauce only when reheating.

Ingredients (serves 2):

  • 2 chicken breast diced

  • 150gr plain flour

  • 1 Tbsp cornflour

  • 1 tsp flaked dry chili

  • 3 garlic cloves

  • 50gr butter

  • 1 good slug of vegetable oil

  • 0.5gr saffron

  • 1 tin of light coconut milk (400gr)


  • Coat the chicken pieces with the flour

  • Melt the butter in a pan with the oil at medium heat

  • Dissolve the saffron strands in half a small cup of boiling water

  • Dissolve the cornflour in half a small cup of coconut milk

  • Add the garlic cloves just cut in half and the chili flakes

  • Remove the garlic as soon as it becomes golden

  • Re-mix the chicken pieces in the flour, then shake them well and add them to the pan, turning it to high heat

  • Stir the chicken pieces to ensure they get quite golden all over

  • Add the saffron liquid and the remaining coconut milk

  • Reduce the heat to medium, stir well and let it cook for 4-5 mins

TIP: you can stop here, let it reach room temperature and then store in the fridge for 1 day until required

  • Add the cornflour mix and keep stirring until the sauce reaches the desired consistency

TIP: I like to serve this with mashed potatoes and stir fried aubergines (in olive oil, chili flakes and crushed garlic)

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