CHICKEN BREYANI WITH SWEET POTATO
I know this is not an authentic chicken breyani but I try to follow the Paleo lifestyle (not always successfully, so I adapt recipes to suit my needs and this is my take on a “guilt-free” breyani.
- 5 chicken fillets, cubed and browned in a little olive oil, remove from pot
- 2 onions, diced and lightly fried until translucent
- Add the following:
- 2 teaspoons of breyani spice
- 2 teaspoons of turmeric
- 1 teaspoon of cumin and coriander
- 2 teaspoons of red curry paste
- 1 teaspoon of grated garlic
- salt and pepper to taste
- and the chicken
- Pour in:
- 2 cups of chicken stock
- a tin of diced tomatoes
- 1 cup of tomato puree
- 2 diced sweet potatoes
Bring to the boil. Reduce heat and simmer until sweet potato is soft.
You might have to add water, if you want a “saucier” breyani.
Serve with cauliflower rice and garnish with coriander.
Cauliflower rice:
In a processor, chop a head of cauliflower florets until the consistency of rice (you can use a hand grater).
Dice an onion finely and brown in a little coconut oil, add the cauliflower, mix thoroughly with onion, season with salt and pepper.
Add water a little at a time and simmer. I like a little crunch, so 2 to 3 minutes.
Posted by Lesdee Gloak Bam
Photo: Lesdee Gloak Bam
