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)
Method:
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)