Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   In a medium bowl, combine the 450 grams chicken strips with 1/2 teaspoon ground turmeric, 1/2 teaspoon ground cumin, 1/2 teaspoon ground coriander, 1/4 teaspoon allspice, 1/4 teaspoon white pepper, and 1/2 teaspoon salt, tossing to ensure the chicken is evenly coated.

2. 2

   Crumble 1/2 teaspoon saffron threads into a small bowl with 2 tablespoons hot water and let it steep for 10 minutes to infuse.

3. 3

   Heat 2 tablespoons olive oil in a large wok or skillet over medium-high heat, then add the seasoned chicken and stir-fry for 5-7 minutes until lightly browned and cooked through, then remove it from the skillet and set aside.

4. 4

   Add 1 medium sliced yellow onion, 1 medium sliced red bell pepper, and 1 medium sliced yellow bell pepper to the same skillet, stir-fry for 6-8 minutes until the vegetables begin to soften.

5. 5

   Stir in 3 minced cloves garlic and 1 grated inch piece of fresh ginger into the vegetables and cook for 1 minute until fragrant.

6. 6

   Pour in the saffron-infused water, 1 cup full-fat coconut milk, the remaining 1/2 teaspoon ground cumin, 1/2 teaspoon ground coriander, 1/4 teaspoon allspice, and 1/2 teaspoon salt, bringing the mixture to a gentle simmer.

7. 7

   Return the cooked chicken to the skillet along with 1/4 cup unsweetened shredded coconut and 2 tablespoons fresh lemon juice, stirring well and cooking for 2-3 minutes until the sauce thickens slightly, then garnish with 1/4 cup chopped fresh cilantro before serving.