Chicken biryani
E V E RY D AY E A S Y
Serves 4
Ready in about 55 minutes,
plus marinating
140g fat-free natural yogurt, plus
extra to serve
4 tbsp madras or medium curry
powder, plus a pinch to serve
4 skinless and boneless chicken
breasts, cut into large chunks
Low-calorie cooking spray
2 red onions, finely sliced
1 medium aubergine, cut
into chunks
2 garlic cloves, finely chopped
300g dried basmati rice
400g large vine tomatoes, cut
into chunks
800ml chicken stock
100g baby spinach1 Mix together the yogurt and
3 tbsp curry powder in a large
stainless steel or glass bowl. Stir
through the chicken. Cover and
leave to marinate in the fridge for
2 hours, or overnight if you can.
2 Preheat your grill to medium-
high. Place the chicken on a
non-stick baking tray and grill for
6 minutes, turning halfway. Remove
from the grill and set aside.
3 Spray a large, lidded, non-stick
frying pan with low-calorie cooking
spray and place over a medium
heat. Fry the onions for 5 minutes
until softened. Add the aubergine,
increase the heat to medium-high
and fry for 5 minutes, stirring
occasionally. Add the remainingcurry powder and the garlic with
a splash of water, and stir-fry for
2 minutes.
4 Add the rice and tomatoes, and
mix well. Pour over the stock, then
bring to the boil. Reduce the heat to
medium and simmer for 5 minutes.
Stir through the chicken. Season,
cover and cook for 5 minutes.
5 Remove from the heat and scatter
over the spinach. Cover and set
aside to steam for 10 minutes.
Meanwhile, put the extra yogurt
in a small bowl and sprinkle over
the pinch of curry powder. Divide
the biryani between 4 plates and
serve with the yogurt.Syns per serving: FREES
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60 SLIMMING WORLD MAGAZINE