|4||chicken breast fillets — chopped|
|1||onion — thinly sliced|
|1 Tbs||curry powder|
|1 l||stock — chicken|
|freshly ground black pepper|
|1 can||lentils — optional|
|1||breyani spice mix|
|1||eggs — boiled|
|1||tomatoes — deseeded and finely chopped|
|fresh coriander — chopped|
|almonds — slivers, toasted|
|1/2 cup||sultanas — or chopped dried apricots|
Heat the oil in a pot and add onion and all the spices. Stir and brown slightly and allow to soften.
Add the chicken or lentils and just stir through. Add the rice and stock and simmer for about 30 minutes until the rice is cooked and has absorbed all the liquid.
Taste and adjust seasoning. Dish up and dress with the almonds, chopped tomato, a boiled egg and chopped coriander.