Chicken Biryani
Serves 4, Prep 10 mins, Cook 20 mins
750g chicken thigh fillets,
trimmed, cut into 5cm pieces
¼ cup tikka curry paste
250g punnet cherry tomatoes, halved
1¼ cups long grain white rice
2 cups chicken stock
½ cup caramelised onion relish
1 Lebanese cucumber, coarsely grated
1 cup Greek yoghurt
Salt and pepper, to taste
1 Heat an oiled, large, non-stick frying pan over a high heat. Add chicken in 2 batches. Cook, turning occasionally, for about 4 minutes, or until browned. Add paste and tomatoes. Cook, stirring, for a further 1 minute.
2 Add rice, stock and ¼ cup water. Stir to combine. Bring to boil. Cover with lid. Gently boil for 15 minutes. Spoon over relish. Cover. Cook, without stirring, for a further 5 minutes,…
