Place the Brown Lentils in a pot – cover with water, bring to the boil and simmer for approximately 20 minutes
Meanwhile, pre-heat the oven to 180 deg C (350 deg F) – Spray a large oven dish, with a lid, with cooking oil
Season the Chicken chunks with Salt and Pepper. Mix the Yogurt, Curry Powder, Turmeric, Cumin and Coriander – sprinkle over the Chicken until it is covered – put aside
Using a large skillet, saute the Onions in the Butter until soft and golden – add the Cinnamon and Cardamom – sizzle for 15 – 20 seconds – add the Rice and boiled Brown Lentils – stir and then add the Chicken Stock – season (if necessary) with Salt and Pepper
Transfer to the prepared oven dish and gently place the spiced Chicken chunks in the mixture – cover and bake for 50 - 60 minutes or until the Chicken is cooked through and the Rice has absorbed all the liquid
Garnish with Cilantro and serve with quartered Eggs and sliced Banana
Nutrition Facts
Cape Chicken Breyani
Serving Size
1 Servings
Amount per Serving
Calories
383
% Daily Value*
Fat
12
g
18
%
Saturated Fat
5
g
31
%
Polyunsaturated Fat
6
g
Cholesterol
209
mg
70
%
Sodium
440
mg
19
%
Carbohydrates
30
g
10
%
Fiber
3
g
13
%
Sugar
9
g
10
%
Protein
37
g
74
%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition value, where given, is not always accurate. Please also check your ingredient labels.