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Curry Marinade:

  • Plain yoghurt 250 ml
  • Garam Masala 3 g
  • Garlic (crushed) 7 g
  • 10 g Biryani mix (2 star anise, 4 whole cloves, 2 whole bay leaves, 2 cinnamon sticks)
  • Coriander (ground) 2 g
  • Cumin (ground) 2 g
  • Chicken breast (cubed) 1 kg

Pre-cooking:

  • 5 ml Yellow food colouring
  • 400 g Basmati rice (parboiled until partially cooked)
  • Black lentils (rised and parboiled until tender) 80 g
  • 500 g Potatoes (peeled, quartered and parboiled in water with a pinch of turmeric)

Curry Sauce:

  • Sunflower oil 30 ml
  • Onion (finely chopped) 250 g
  • Mint (finely chopped) 5 g
  • Water 500 ml

Garnishes:

  • Onion (chopped, fried) 75 g
  • Fresh coriander (roughly chopped) 25 g
  • 8 g Fresh mint leaves
  1. Curry Marinade:

    • Pre-heat oven to 180 °C.
    • For the curry marinade: mix all the marinade ingredients together. Cover the cubed chicken breast with the marinade and refrigerate for 30 min.
    • Transfer to a roasting tray and roast for 20 min.
  2. Pre-cooking:

    • Add the food colouring over the partially cooked rice and stir well.
    • Prepare lentils and potatoes.
  3. Curry Sauce:

    • For the curry sauce, heat oil in a pot and fry the onions, garlic and mint for 1 min. Add the Knorr Tomato Pronto and water. Cook for 2 min. Toss in the cooked chicken and simmer for 10 min.
  4. Garnishes:

    • In a half insert bain marie, place the chicken-curry sauce, rice, lentils, potatoes and garnishes.
    • Cover the insert with foil and bake at 180 °C for 20 min.
  5. Chef's Tip:

    • Can use ready mixed Biryani mix.
    • Protein option: Can use lamb or beef instead of chicken.