CHICKEN BIRYANI BAKE

DESCRIPTION:
Keep this biryani bake in the freezer for an easy midweek health kick.
Prep: 10 mins
Cook: 1 hr, 15 mins
Serves: 8  



NUTRITION:
per serving
  kcalories: 463
  protein: 40g
  carbs: 54g
  fat: 11g
  saturates: 2g
  fibre: 5g
  sugar: 7g
  salt: 1.31g  

INGREDIENTS: 

  1 tbsp olive oil
  4 skinless chicken breasts, chopped into chunks
  4 skinless, boneless chicken thighs, chopped into chunks
  2 onions, sliced
  4 tbsp curry paste (we used korma and tikka masala)
  300g cauliflower, chopped into small florets
  700ml chicken stock
  400g can chopped tomatoes
  400g can chickpeas, rinsed and drained
  200g natural yogurt
  300g spinach
  400g basmati rice, cooked following pack instructions
  5 tbsp flaked almonds.

PROCEDURE:

Start by making the curry. Heat 1 tbsp of the oil in a large, deep frying pan. Season the chicken and fry until browned, then remove and set aside. Fry the onion in the rest of the oil for 10-12 mins until soft and starting to caramelise. 

Add the paste and cauliflower, stirring to coat everything, then return the chicken. Pour in the stock, tomatoes and chickpeas and simmer everything for 30 mins until the cauliflower is nearly tender. There should be just enough liquid to cover everything so add a splash more water or stock if you need to. Remove from the heat and stir in the yogurt. 

Assemble the bake in either 1 large or 2 smaller, deep ovenproof dishes. Start with a ¹/³ of the spinach leaves, season, then top with a ¹/³ of the curry. Finish with a ¹/³ of the rice then repeat twice more. Scatter on the almonds and either cool completely to freeze, or heat oven to 220C/200C fan/gas 7 and cook for 20-25 mins until the topping has crisped up and the dish is piping hot through.

 
 Recipe from Good Food magazine, April 2011