Thursday: Cheat's coronation chicken biryani
4 tsp olive oil
3 onions, finely sliced
1kg chicken thighs
1-2 tbsp medium curry powder, to taste
10g fresh coriander, stalks finely chopped
2 garlic cloves, crushed
15g ginger, finely grated
2 x 250g pouches wholegrain rice
3 tbsp mango chutney, plus extra to serve (optional)
150g fresh greens, washed and finely sliced, tough stalks removed
150ml 50% less fat crème fraîche
1. Heat 2 tsp oil in a frying pan over a medium-low heat. Fry the onions with a pinch of salt for 15-20 mins, stirring, until caramelised. Add a splash of water if they’re catching.
2. Meanwhile, heat 2 tsp oil in a shallow, flameproof casserole dish or deep, lidded frying pan over a medium-high heat. Fry the chicken thighs, skin-side down, for 12-15 mins until golden and crispy, then flip and fry for 10-12 mins until cooked through and the juices run clear when a knife is inserted in the centre of the largest thigh. Transfer to a plate.
3. Add half the onions to the chicken pan and reduce the heat to medium. Stir in the curry powder, coriander stalks, garlic and ginger, then fry for 1 min or until fragrant.
4. Stir the rice into the onions, breaking it up with a spatula. Pour over 300ml water and mix well, picking up any bits that have stuck to the bottom. Stir in the mango chutney and fresh greens, then nestle the chicken into the rice, skin-side up. Cover, reduce the heat to low and cook for 10-15 mins until the liquid has evaporated and the rice is piping hot. Spoon over the crème fraîche, reserved onions and coriander leaves; serve with a dollop of mango chutney, if you like.