Cheat’s chicken biryani recipe
- 1½ cups basmati rice
- 1 tablespoon olive oil
- 1 onion, finely sliced
- 4 chicken breasts (about 600g), cut into 2cm cubes
- 540g jar of mild korma simmer sauce (I used Pataks)
- ¼ cup currants or sultanas
- ¼ cup slivered almonds, toasted
- ¼ cup roughly chopped coriander leaves (optional)
- Pappadums (gluten-free), to serve
Boil or steam the rice until cooked, drain and set aside.
Heat the oil in a large frypan over medium heat; add the onion and cook for 2-3 minutes or until softened.
Add the chicken and cook for about 3 minutes until golden brown on all sides.
Pour in the korma sauce and currants, mix well, then reduce heat to very low and simmer for 15 minutes.
Stir in the rice and heat through.
Transfer to a large serving dish and sprinkle with almonds and coriander leaves (if using).
Place in the middle of the table with the pappadums and let everyone help themselves.
- This is a very mildly spiced dish, so all being well, your kids should enjoy it too. The currants add a lovely sweet contrast. And who doesn’t love pappadums!
- Leftovers are great for lunches the next day, but make sure you can keep the lunchbox chilled (the chicken) or even better, refrigerated.
- I had intended to use a curry paste and yoghurt because I don’t like buying prepared jars of sauce. However, sent husband on the shopping trip and he came back with the simmer sauce. Begrudgingly, I admit it was easier to prepare and was very tasty, no harsh additive taste, though I am sure they were there!
- Recipe created by Melissa Hughes for Kidspot.