Delicious Saffron Curry Chicken

Fry the saffron threads in a dry frying pan over low heat for 1-2 minutes.

Transfer to a small bowl, add the 2 tablespoons hot water and set aside.

Heat the oil in a pan over medium heat. Add the onion, garlic, ginger and chili. Fry until very soft.

Add the spices, and cook over medium heat for 2 minutes. Add the chicken and cook over high heat for 3 minutes, or until the meat is well coated. Add the saffron liquid and the stock. Bring to the boil then reduce the heat, and cook, covered, stirring occasionally, for 30 minutes.

Remove the chicken and keep warm. Stir the cornflour in a little bit of hot water and add this mixture to the pan. Boil for 1 minute until the gravy becomes thicker. Serve with rice and best friends.