D2L Spicey Lamb Chickpea Curry / Cheats Chicken Byriani
- Wheat
- Cereals containing gluten
- Milk
Ingredients
½ sachet(s)
Chicken Stock Powder
1 carton(s)
Finely Chopped Tomatoes with Onion and Garlic
200 grams
Lamb Mince
1 carton(s)
Chickpeas
30 grams
Tomato Puree
1 unit(s)
Garlic Clove
1 pouch(es)
Steamed Basmati Rice
190 grams
Diced British Chicken Thigh
1 unit(s)
Lime
4 unit(s)
Super Soft Tortillas with Whole Wheat
(Contains: Wheat, Cereals containing gluten)
¾ unit(s)
Ginger
150 grams
Low Fat Natural Yoghurt
(Contains: Milk)
¾ pot(s)
Kuala Lumpur Style Curry Powder
125 grams
Baby Spinach
1 unit(s)
Red Onion
1 bunch(es)
Coriander
Not included in your delivery
milliliter(s)
Water
Nutritional information
Instructions
Preheat the oven to 200 degrees. Halve, peel and thinly slice the onion. Peel and grate the ginger and garlic (or use a garlic press). Heat a splash of oil in a large saucepan on medium heat. Add the onion and cook until soft, 5 mins. Meanwhile, heat a drizzle of oil in a large frying pan on high heat. Add the lamb and cook until browned, 5-6 mins, breaking it up with a spoon as it cooks. Remove the pan from heat.
Return to the pan of onions and stir in the garlic, ginger, tomato puree and curry powder. Transfer some of the onion to the lamb, leaving 2 portions of the onion in the saucepan (this is for the biryani!). Set this aside and focus on the curry. Stir the stock powder, water for the curry (see ingredients for amount), diced tomatoes and a pinch of sugar into the lamb. Bring to the boil then simmer until thick, 8-10 mins.
Meanwhile, pop the diced chicken on a baking tray. Drizzle with oil, salt and pepper. Roast on the top shelf of the oven for 10 mins, then remove from the oven and set aside (we will add it to the Biryani later!). IMPORTANT: The chicken is cooked when no longer pink in the middle!
While the curry and chicken cook, zest and halve the lime. Roughly chop the coriander (stalks and all). Drain and rinse the chickpeas in a sieve. Return the saucepan of onions to medium heat. Once hot, pour in the water for the Biryani (see ingredients for amount) then stir in two handfuls of spinach until wilted. Stir in 2 portions of chickpeas then remove from the heat.
Pop the tortillas into the oven for 1-2 mins. Once the curry has thickened, stir in the remaining spinach and chickpeas. Cook until piping hot. Stir in half the coriander and half the lime zest. Season to taste with lime juice, salt and pepper. Serve the curry with half the yogurt drizzled on top. Sprinkle with a pinch of coriander (leave some for the byriani!) and pop the wraps alongside.
Once you've had your meal, assemble your lunch! Empty the rice into the Biryani and break up any large pieces with a spoon. Stir in the cooked chicken, remaining coriander, lime zest and a squeeze of lime juice. Season with salt and pepper. Portion the byriani and remaining yogurt into tupperware boxes, leave in the fridge overnight. Reheat the biryani in the microwave for 3 mins on high. Dollop the rest of the yogurt on top.
