Chicken Tikka & Mango Biryani
Try this delicious Slimming World Fakeaway for Chicken Tikka Biryani with Mango! Totally FREE when Food Optimising and cooked in one pan.
Servings 4
Calories 563kcal
Ingredients
- 250 g/8 oz dried basmati rice
- 100 g/3½ oz dried red split lentils
- 2 onions chopped
- 5 cm/2" piece fresh root ginger peeled and finely chopped
- 2 Tbsp dried tikka curry powder or medium curry powder
- 2 tsp turmeric
- 2 tsp cumin seeds
- 750 ml/3 cups chicken stock
- 500 g/1 lb skinless boneless chicken breasts, cut into bite-size pieces
- 1 cauliflower cut into florets
- 125 g/4 oz baby spinach leaves
- Salt to taste
- 1 mango peeled, stoned and cut into bite-size pieces
- 1 lemon juiced
- 200 g/8 oz fat-free Greek yogurt
- Sweet smoked paprika to serve
- 1 green chili thinly sliced, to serve, optional
- 1 lemon cut into wedges, to serve
Instructions
- Preheat oven to 180C/350F/Gas4.
- Place the basmati rice, red lentils, onions, and ginger into a large ovenproof casserole dish.
- Whisk the curry powder, turmeric, and cumin seeds into the stock and pour over the rice mixture.
- Cover with a lid or foil and bake for 30 minutes.
- Stir the chicken and cauliflower into the rice and return to the oven, uncovered, for 30 minutes, or until the chicken is cooked through and the rice and cauliflower are tender.
- Turn off the oven.
- Scatter the spinach over the biryani and cover. Return to the oven for 5 minutes to wilt the spinach.
- Season with salt to taste and stir through the mango and lemon juice using a fork to fluff up the rice.
Notes
This recipe for Chicken Tikka Biryani serves 4 and is FREE when Food Optimising on Slimming World.
Nutrition
Serving: 1 | Calories: 563kcal | Carbohydrates: 65g | Protein: 57g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Cholesterol: 114mg | Sodium: 432mg | Fiber: 11g | Sugar: 27g