by Robert Douglas

Preparation time: 20 minutes
Cooking time: 35 minutes


  • 2 onions, peeled and finely chopped
  • 1 tsp olive oil
  • 1 clove garlic, crushed
  • 1 tsp ginger, crushed and chopped
  • 1 tsp salt
  • 3 bayleaves
  • 3 tsp brown sugar
  • 5 chicken breasts, cut into strips
  • 2 tsp curry powder, medium
  • 2 tsp vinegar
  • 2 tsp apricot jam
  • 1 tsp tomato paste
  • 3 tsp lemon juice
  • 2 tsp chicken stock dissolved in 2 cups boiling water
  • 1 tin x 410g whole peeled tomatoes
  • 1 tin x 410g coconut milk
  • 1 tin x 410g red kidney beans
  • ¾ cup Tastic rice
  • 1 tsp tumeric
  • ½ cup lentils, soaked in cold water over night

Robs Recipe


  1. Lightly colour the onions in a pan with olive oil, garlic, ginger and salt.  Continue to simmer until golden brown and then add bayleaves and brown sugar.
  2. Add sliced chicken to the pan and simmer until chicken is coloured.
  3. Mix vinegar and curry powder to form a paste and add to the chicken and continue to simmer for 4 minutes.
  4. Add the apricot jam, tomato paste, lemon juice, whole peeled tomatoes, lemon juice, coconut milk, red kidney beans and chicken stock and simmer for 35 minutes on a low heat stirring occasionally.  Add more water if necessary.
  5. While curry is cooking, put the rice with the tumeric in a pot, add water and cook.
  6. In another pot, put the soaked lentils on and just cover with water and cook.
  7. Once rice and lentils are cooked, strain and rinse under cold water.
  8. Once curry is done, mix everything together or alternatively layer it – curry, rice, lentils etc.
  9. Bake @ 180 degrees celcius for 15 minutes just to infuse all the flavours together.
  10. Once done in oven, chop coriander and sprinkle over briani and serve with your choice of sambals, atchar etc…and ENJOY !!

Robert Douglas
Chef – KeNako

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Robert Douglas

Robert Douglas