CHICKEN BIRYANI BAKE

Chicken biryani bake image

Keep this biryani bake in the freezer for an easy midweek health kick

Provided by Good Food team

Time 1h25m

Number Of Ingredients 13

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 tomato
400g can chickpea , rinsed and drained
200g natural yogurt
300g spinach
400g basmati rice , cooked following pack instructions
5 tbsp flaked almond

Steps:

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.

Nutrition Facts : Calories 463 calories, Fat 11 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 54 grams carbohydrates, Sugar 7 grams sugar, Fiber 5 grams fiber, Protein 40 grams protein, Sodium 1.31 milligram of sodium