After having my Slimming World Curry Club cookbook for a few months, it’s safe to say I’m still loving it. Last week I decided to give a new recipe a try: Chicken Biryani. This is pretty much the same recipe as the one in the book only I used kale instead of spinach. The kale (which I’ve never actually tried before this) gave it an interesting crunch which I liked but I’ll also try the spinach version soon to see if it’s any better.
This recipe is free on the Slimming World plan and takes 1 hour and 30 mins to make plus 4-6 hours (preferably overnight) for marinating time. It serves 4 people.
Garlic – 4 cloves or 1tsp powdered
Ginger – 1cm peeled & grated or 1 tsp powdered
150g natural yoghurt plus extra to serve
Coriander – 1/2 pack of fresh or 1 tbsp of jarred – plus extra to garnish
6 skinless and boneless chicken thighs cut into bite size chunks
Low calorie cooking spray
1 onion – finely chopped
2 tbsp of medium curry powder
400g tin of chopped tomatoes
150g of kale/spinach
2 tbsp of skimmed milk
Pinch of saffron threads
1 tsp of tumeric
For the rice
1 onion, finely sliced
2tsp cumin seeds
6 cloves/1 tsp of powdered
10 black peppercorns
6 cardamon pods, crushed
1 cinnamon stick
300g dried basmati rice
650ml boiling chicken stock
1. Mix the garlic, ginger, coriander and yoghurt together in a large bowl then add the chicken and coat well with the mixture. Cover the bowl and place in the fridge for 4-6 hours to marinate. Overnight is preferable!
2. After marinating, chop an onion and fry in the low calorie cooking spray for 15 mins on a low heat. Then add the chicken and cook for 2-3 minutes on a high heat.
3. Then get the curry powder, kale and chopped tomatoes ready to mix in.
Pause to make a mess.
And mix into the chicken and onions. Season to taste, bring to the boil and then reduce to simmer for 15-20 minutes or until the chicken is tender and cooked through. Cover and set aside.
4. Meanwhile, warm the milk for about 10 seconds in the microwave and add the saffron and tumeric. Keep to the side. This mixture will be drizzled over the biryani later.
5. For the rice, spray a saucepan with the low calorie cooking spray and add the onion, cumin, cloves, peppercorns, cardamon and cinnamon stick and stir fry for 2-3 minutes. Then add the rice and stir fry for a further 2 minutes. Pour over the stock and bring to the boil. Reduce the heat and simmer for 7-8 minutes. Afterwards, drain well – it won’t be completely cooked yet.
6. Spray a casserole dish with the low calorie cooking spray and place half the chicken mixture along the bottom. Then cover evenly with half the rice, then the rest of the chicken mixture and then finally with the rest of the rice.
7. Drizzle with the tumeric mixture and cover and bake in the oven for 30 minutes. When removed, leave to stand for 15-20 minutes, still covered.
8. Then divide between plates and garnish with coriander and serve with the natural yoghurt.