I have just made this for tea. I found a recipe for biryani and altered it to suit slimming world, and to suit paella rice cause its so easy to cook. It does seem like a lot of different spices I know, but they are not expensive, last a long time, and you end up with a much better flavour than a ready made paste. We thought it was smashing & tasted like a "proper" curry - Hope you like it!
Serves 4, syn free on extra easy or green (if using chicken as Hextra)
Serves 4, syn free on extra easy or green (if using chicken as Hextra)
- 452g diced skinless chicken breast
- 2 large white onions sliced thin
- 1 red or green chilli (optional)
- 2 cloves fresh garlic (crushed)
- 1” fresh ginger (crushed)
- spray-light oil for frying
- ¼ tsp ground cinnamon
- pinch ground cloves
- 2 whole cardamom pods
- ½ tsp lemon pepper
- 1 tsp ground coriander
- 1 tsp cumin powder
- 1 tsp turmeric powder
- 1 tsp garam masala
- 3 tbsp 0% greek yoghurt
- Juice of 1 lemon
- 900ml chicken bovril stock
- 2 tbsps finely chopped coriander leaves
- 1 cups Paella rice
- If you like marinade the chicken in tikka paste (check the syns).
- Bring the chicken bovril stock up to the boil in a saucepan.
- Add the lemon juice and ½ the coriander to the stock, cover and leave to simmer.
- Coat a pan with spray-light oil and fry ½ of the onion till golden brown.
- If you are using a chilli, cut it in half lengthways, remove the seeds and add to the pan.
- Now add the cardamon and the remaining onion then fry till they are translucent.
- Put in the ginger and garlic, fry for 2-3 minutes then fish out the cardamon pods.
- Mix all the spice powders together, stir in and cook for another 2-3 minutes.
- Add the chicken and keep frying till the meat is fully sealed.
- Pour the rice into the pan and stir until evenly covered then pour in the stock.
- Reduce the heat and simmer for 20 minutes till almost all the liquid is absorbed.
- Finally stir in the yoghurt then and sprinkle with coriander leaves then serve.