Chicken Biriyani

Ingredients (Serves 2-4)

• 90 g Latasha’s Kitchen Biriyani Masala Paste (½ jar)
• 1 kg organic free-range chicken breasts
• 1 whole pumpkin
• 1 onion
• 3 garlic cloves
• 1 chilli
• 1 bunch of coriander
• Latasha’s Kitchen Chilli Oil
• 300 ml chicken stock
• 200 ml can coconut milk

To serve

• Coriander
• Chilli
• Lime
• Rice or Cauliflower Rice

Method

1. Dice pumpkin and roast with chilli oil, garlic cloves and onion in the oven at 200˚C for 30 minutes.
2. In a pot, add Latasha’s Kitchen Chilli Oil and whole chicken breasts. Cook outside until golden on both sides, then cover and turn down the heat.
3. Chop chicken into cubes or chunks, return to pot.
4. Finely chop coriander stalks and add to pot along with Latasha’s Kitchen Biriyani Masala Paste.
5. Add chicken stock, roast pumpkin, garlic and onion, and allow to simmer.
6. Turn the temperature down before adding coconut milk. Simmer on a low heat until reduced and it’s ready to serve.

Best served with cauliflower rice, fresh coriander, lime and chilli.

See more of the Sugar Free Sister’s recipes on their website peppermintandsage.com.au or check out their Instagram @sugarfreesisters.