|4||chicken breast fillets|
|250 ml||plain yoghurt — or amasi|
|5 ml||garam masala|
|250 ml||brown lentils|
|1||onion — chopped|
|1||garlic clove — peeled and crushed|
|2||tomatoes — peeled and diced|
|3||potatoes — peeled and cubed|
Editor’s note: This recipe was originally posted as a breyani recipe but it has been retitled to reflect accuracy. We apologise that we got this wrong.
For the marinade:
Cut the chicken breasts up into bite-sized pieces.
Mix the marinade ingredients in a bowl then add the chicken pieces and stir through. Cover the bowl and refrigerate for about 2 hours.
For the breyani:
Bring the water to a boil in a large pot then add the salt, rice, lentils, turmeric and cinnamon sticks. Cook for 15 minutes, or until the rice and lentils are cooked.
In another large pot, fry the onions until soft. Add the garlic, followed by the marinated chicken, and cook for about 8 minutes or until the chicken is browned.
Add the tomatoes, followed by some water, then the potatoes. Season with some salt.
Reduce the heat and allow to simmer for 15-20 minutes.
Add the rice mixture to the chicken and serve hot with poppadoms, fresh coriander and a simple tomato and onion salad or any sambals of your choice.
This recipe was adapted from a DRUM recipe.