Indian recipe for 8 people, takes only 15 mins; recipe has olive oil, chicken breast, chicken thigh, onion, curry paste, cauliflower, chicken stock, chopped tomato, chickpea, natural yogurt, spinach, basmati rice and flaked almond.
Chicken biryani bake
Course: Indian
Servings
8
servings
Prep time
10 mins
Ingredients
- Chicken Breast: 4 skinless chicken breasts, chopped into chunks
- Olive Oil: 1 tbsp olive oil
- Onion: 2 onions, sliced
- Chopped Tomato: 400g can chopped tomato
- Natural Yogurt: 200g natural yogurt
- Chickpea: 400g can chickpea, rinsed and drained
- Chicken Stock: 700ml chicken stock
- Cauliflower: 300g cauliflower, chopped into small florets
- Basmati Rice: 400g basmati rice, cooked following pack instructions
- Curry Paste: 4 tbsp curry paste (we used korma and tikka masala)
- Spinach: 300g spinach
- Flaked Almond: 5 tbsp flaked almond
- Chicken Thigh: 4 skinless, boneless chicken thighs, chopped into chunks
Directions
- Start by making the curry. Heat 1 tbsp of the oil in a large, deep frying pan. Season the chicken and fry until browned, then remove and set aside. Fry the onion in the rest of the oil for 10-12 mins until soft and starting to caramelise.
- Add the paste and cauliflower, stirring to coat everything, then return the chicken. Pour in the stock, tomatoes and chickpeas and simmer everything for 30 mins until the cauliflower is nearly tender. There should be just enough liquid to cover everything so add a splash more water or stock if you need to. Remove from the heat and stir in the yogurt.
- Assemble the bake in either 1 large or 2 smaller, deep ovenproof dishes. Start with a 1/3 of the spinach leaves, season, then top with a 1/3 of the curry. Finish with a 1/3 of the rice then repeat twice more. Scatter on the almonds and either cool completely to freeze, or heat oven to 220C/200C fan/gas 7 and cook for 20-25 mins until the topping has crisped up and the dish is piping hot through.
