Midweek Chicken Biryani

This is a Gordon Ramsay recipe from his 'Quick and Delicious' book. Really tasty and easy in the one non-stick frying pan. H&L thought it was 'ok'!! HIgh praise indeed. I will definitely be doing it again...

2 tbsp vegetable oil

1 onion, peeled and chopped

1 large carrot, diced

2 garlic cloves, crushed

3cm piece of fresh root ginger, peeled and grated

2 tbsp Madras curry paste (I put the whole packet in !!)

350-500g boneless chicken thighs, cut into 2cm cubes

2 ripe tomatoes, diced

350g basmati (biryani) rice

700ml chicken stock

2 large handfuls of baby spinach (ideally from the garden)

2 large handfuls of fresh coriander (I used half coriander and half parsley for the kids)

120g frozen peas

Salt and pepper

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Place a large, non-sick saucepan over a medium high heat and add the oil. When hot, add the onion and cook for 2 - 3 minutes. Add the carrot and cook for 2 minutes.

Stir in the garlic and ginger, then add the curry paste and cook for 1 - 2 mins.

Add the chicken, stir well, then add the tomatoes, rice, stock and seasoning. Stir again and bring to a simmer. Cover and cook over a low heat for 10 minutes.

Roughly chop the spinach and coriander, then add them to the pan together with the peas. Stir well and cook for a further 2-3 mins.

Serve the biryani in bowls with minted yogurt, mango chutney and pappadoms.

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