Easy Chicken Thigh and Spinach Biryani

Nutrition per serve

Ingredients

• 1pcs onion
• 150g green beans
• 1bunch coriander
• 10g vadouvan curry powder
• 300g free-range chicken thigh fillets
• 150g basmati rice
• 130g natural yoghurt
• 5g ground turmeric
• 50g baby spinach leaves
• 20g roasted peanuts
• 10g fried shallots
• 23ml olive oil
• 375ml (1½ cups) boiling water
• 5ml white wine vinegar
• 3ml honey

Method

1. Step 1 — Prep ingredients
   Thinly slice the onion. Trim the beans and cut into short lengths. Coarsely chop the coriander leaves and finely chop the stems. Put half the curry powder and 1 tbs olive oil in a large bowl, season with salt and pepper and stir to combine. Add the chicken and turn to coat.
2. Step 2 — Cook chicken
   Heat a medium deep frypan over high heat. Cook the chicken for 2 mins each side or until golden (the chicken won't be cooked through). Remove the chicken from the pan, leaving the oil in the pan.
3. Step 3 — Start biryani
   Heat 2 tsp olive oil in the same pan over medium heat. Add the onion, season with salt and pepper and cook, stirring, for 4 mins or until softened. Add the coriander stems and remaining curry powder and cook, stirring, for 30 secs or until fragrant.
4. Step 4 — Finish biryani
   Add the rice to the onion mixture and stir until coated. Add 375ml (1½ cups) boiling water, season with salt and pepper and stir to combine. Add the chicken to the rice mixture and bring to the boil. Reduce the heat to medium and cook, covered, without stirring, for 15 mins or until the water is absorbed and the rice is tender. Remove the pan from the heat.
5. Step 5 — Make golden yoghurt
   Meanwhile, combine the yoghurt, half the turmeric*, 1 tsp white wine vinegar and ½ tsp honey in a bowl. Season with salt and pepper.
6. Step 6 — Get ready to serve
   Stir the beans and spinach into the biryani. Cover, then set aside for 3 mins or until the spinach is wilted. Taste, then season with salt and pepper. Slice the chicken. Divide the biryani and chicken among bowls and drizzle with the golden yoghurt. Scatter with the peanuts, fried shallots and remaining coriander to serve.

Allergens

Sulphites, Milk, Peanut