3 chicken breasts (skinned and chopped into bite-size pieces)
good handful of kale, roughly chopped or whole sugar snap peas (any seasonal green veg really is perfect for this)
½ red chilli (deseeded, sliced into thin rings)
2 tsp sesame seeds (toasted)
1 tsp green saffron advieh blend (optional)
Simply place the first five ingredients (or six if you’re using Kaffir lime leaves) into a food processor and blitz. Whilst that’s whizzing away, chop your chicken breasts into bite-size pieces.
Turn off the food processor. Pop a deep sided sauté pan or casserole on to a medium flame, put the oil into the pan and allow to heat up.
Pour the vibrant, zingy paste into the hot oil, scraping the sides of the bowl for good measure and carefully stir for about a minute, watching out for hot splashes.
Then slide in the chicken and stir. Cook for a couple of minutes, then add the kale or sugar snaps and stir for another minute.
Take off the heat, stir the chilli slices through, sprinkle with the toasted sesame seeds and Advieh (if using), take to table and serve immediately…simple!
Serving suggestion: Serve with a good mound of your favourite noodles (I love the ‘glass’ variety, but any type is great), a good cold, ice cold beer, Chablis or my personal favourite, lime and basil water.
Alternative suggestions: Try replacing the chicken breast with Tiger or King prawns for a fishy treat!
Remember: This recipe has been tried and tested by the Green Saffron Masaalchi and is pretty much guaranteed, but if you want to change the quantities of a couple of ingredients go for it….experiment and enjoy your cooking. With Green Saffron spices you can’t go wrong!!!