Nothing beats a classic chicken curry and this fragrant biryani is a great way of using up any roast chicken leftovers. Simply serve with sweet mango chutney for an easy and totally tasty week day meal.
2 tbsp vegetable oil
2 red onions, halved and sliced into half moons
1 red pepper, chopped
3 cloves of garlic, chopped
1 x 3cm piece of ginger, grated
1 tsp chilli flakes
1 tbsp curry powder
250g basmati rice
300g leftover chicken, roughly shredded
12 cherry tomatoes, halved if large
1 x 450ml jar of curry sauce
Mango chutney to serve (optional)
1) Preheat the oven to 200°C/gas 6. Add the oil to a casserole dish on a medium hob. Add the onions and a little salt and cook, stirring, until so¬ftened. Add the red pepper, garlic, ginger and chilli and cook for 2 minutes more. Add the curry powder and a splash of water and cook stirring, for 1 minute, then add the rice. Cook, stirring, for 30 seconds, then remove from the heat.
2) Add the chicken, tomatoes, peas and 500ml boiling water. Stir, season and cover with foil and a tight lid. Cook for 25 minutes, then remove and stand for 10 minutes. Meanwhile, heat the curry sauce in a pan on the hob. Serve the biryani in bowls, topped with curry sauce and mango chutney.