Your Recipe Blog



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

Leave a Review

Your email address will not be published. Required fields are marked *


1 2 3 4 5