by Robert Douglas
Preparation time: 20 minutes
Cooking time: 35 minutes
Ingredients:
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Method:
- 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.
- Add sliced chicken to the pan and simmer until chicken is coloured.
- Mix vinegar and curry powder to form a paste and add to the chicken and continue to simmer for 4 minutes.
- 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.
- While curry is cooking, put the rice with the tumeric in a pot, add water and cook.
- In another pot, put the soaked lentils on and just cover with water and cook.
- Once rice and lentils are cooked, strain and rinse under cold water.
- Once curry is done, mix everything together or alternatively layer it – curry, rice, lentils etc.
- Bake @ 180 degrees celcius for 15 minutes just to infuse all the flavours together.
- 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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