Friday, 18 April 2014
Easy Chicken Biriyani
I like one-pot meals - easy and keeps the washing up to a minimum! This is one the kids enjoy, but you can use a hotter curry powder if you like it spicier. Curry paste can also be used in place of powder, just whatever you have at hand. Allow one or two chicken thighs per person, depending on appetite.
7 chicken thighs (1 or 2 per person)
1 onion, diced
2 tablespoons of curry powder (I used mild, so the kids could enjoy)
1 tablespoon oil
1.5 mugs of easy cook rice
3 mugs of chicken stock
1 mug of frozen peas
Preheat the oven to 200c. In a large hob/oven proof dish, heat up the oil to a medium heat. Fry the chicken in batches, to colour & crisp the skin. Remove & set aside. Fry the onion until soft, about 5 minutes. Add the curry powder & cook for another minutes. Add the rice, and stir to coat in the curry/oil. Pour in the stock, stir & allow to come to a simmer. Add the chicken back on top and then place in the oven for 30 minutes. Add the peas, stir and allow to stand for 5 minutes. Serve in warm bowls.