Serves 6 Preparation: 10 min Cooking: 35 min
30 ml (2 T) oil
1 onion, thinly sliced
30 ml (2 T) curry powder
5 ml (1 t) breyani masala
5 ml (1 t) turmeric
4 chicken breast, cubed
500 ml (2 c) rice
1 litre (4 c) chicken stock
15 ml (1 T) breyani spice mix
1 can (400 g) lentils
salt and pepper
30 g slivered almonds, toasted
1 tomato, chopped
2 eggs, boiled and quartered
handful of fresh coriander, chopped
125 ml (½ c) dried apricots, chopped (optional)
1 Heat the oil in a pot and add the onion, curry powder, breyani masala and turmeric. Stir until slightly browned. Add the chicken and fry for 5 minutes.
2 Add the rice, stock and breyani spice mix and simmer for 20 minutes or until the rice is cooked and has absorbed all the liquid. Stir in lentils, heat through and season with salt and pepper.
3 Dish up and dress with the almonds, chopped tomato, boiled egg and chopped coriander. Add the apricots (if using).
-Hope Malau
