Curried Chicken

2 teaspoons olive oil
6 threads saffron
1/4 teaspoon turmeric
1 red chili, chopped
3 cloves garlic, minced
1 tablespoon ginger puree
1 boneless, skinless chicken breast, sliced
1/4 cup chicken broth
1/2 cup coconut milk
1/4 cup jasmine rice
1 tablespoon fresh cilantro, chopped

1. Heat a large skillet over medium heat and add the olive oil, saffron, turmeric, chili, garlic and ginger. Fry for about a minute, then add the chicken.
2. Cook the chicken until it is no longer pink, then add the chicken broth, coconut milk and rice. Cook uncovered until the rice is tender and most of the liquid has been absorbed. Garnish with cilantro to serve.

Makes 2 servings