Little Leakers
Chicken Biryani
1 medium onion(s), chopped roughly
2 clove garlic, chopped
1 teaspoon grated ginger root, 2 cm piece, chopped
1 portion fresh green or red chili(s), (green) de-seeded and chopped
1 tablespoon MCT Oil
4 medium skinless chicken Breast fillets, cubed (all fat removed)
2 tablespoon curry powder, mild
2 1/2 teaspoon salt
1 small portion natural low-fat yogurt, 150 ml, 1/4 pint, plain
1/2 teaspoon pepper, freshly ground, black
200 g dried rice, basmati or long-grain
2 heaped tablespoon sultana(s)
1 tablespoon fresh coriander, a few sprigs or parsley
Make a fresh spicy taste by puréing the onion, garlic, ginger and chili in a food processor. Heat
the oil in a large non-stick frying pan and then brown the chicken pieces all over. Remove from the
pan. Stir the fresh spice paste into the pan juices and cook for a minute. Then mix in the curry
powder and 1⁄2 teaspoon salt and cook for 30 seconds. Return the chicken pieces to the pan
and stir in the yogurt plus 5 tablespoons of water and some freshly ground pepper. Bring to the
boil and then transfer everything to a heavy-based medium-size saucepan with a well-fitting lid.
Return to the boil, cover, and simmer very gently for 15 minutes. Meanwhile, put a large pan of
water on to boil and add 2 teaspoons of salt. When the water boils, stir in the rice and then return
to the boil. Cook on a medium heat for 8 minutes, then drain in a sieve and rinse in hot water.
Uncover and stir around the chicken pieces. Spoon the par-cooked rice on top of the stew. Cover
tightly and continue cooking for another 10 minutes. Remove from the heat, without lifting the lid
and allow to stand for 5 minutes. Then gently fork the rice and chicken together. Spoon on to a
serving plate in a mound and scatter over the sultanas. Garnish with herb sprigs and serve.
2 clove garlic, chopped
1 teaspoon grated ginger root, 2 cm piece, chopped
1 portion fresh green or red chili(s), (green) de-seeded and chopped
1 tablespoon MCT Oil
4 medium skinless chicken Breast fillets, cubed (all fat removed)
2 tablespoon curry powder, mild
2 1/2 teaspoon salt
1 small portion natural low-fat yogurt, 150 ml, 1/4 pint, plain
1/2 teaspoon pepper, freshly ground, black
200 g dried rice, basmati or long-grain
2 heaped tablespoon sultana(s)
1 tablespoon fresh coriander, a few sprigs or parsley
Make a fresh spicy taste by puréing the onion, garlic, ginger and chili in a food processor. Heat
the oil in a large non-stick frying pan and then brown the chicken pieces all over. Remove from the
pan. Stir the fresh spice paste into the pan juices and cook for a minute. Then mix in the curry
powder and 1⁄2 teaspoon salt and cook for 30 seconds. Return the chicken pieces to the pan
and stir in the yogurt plus 5 tablespoons of water and some freshly ground pepper. Bring to the
boil and then transfer everything to a heavy-based medium-size saucepan with a well-fitting lid.
Return to the boil, cover, and simmer very gently for 15 minutes. Meanwhile, put a large pan of
water on to boil and add 2 teaspoons of salt. When the water boils, stir in the rice and then return
to the boil. Cook on a medium heat for 8 minutes, then drain in a sieve and rinse in hot water.
Uncover and stir around the chicken pieces. Spoon the par-cooked rice on top of the stew. Cover
tightly and continue cooking for another 10 minutes. Remove from the heat, without lifting the lid
and allow to stand for 5 minutes. Then gently fork the rice and chicken together. Spoon on to a
serving plate in a mound and scatter over the sultanas. Garnish with herb sprigs and serve.
