Chicken Biryani

• 2 tbsp vegetable oil
• 1 kg chicken thigh, skin and bone removed, cut into 4
• 1 onion, finely sliced
• 3 stalks of coriander (finely chop roots and stalks and reserve leaves for garnish)
• 3 cm piece of ginger, finely chopped
• 3 tablespoons Madras curry paste
• 1 x 400 g can whole peeled tomatoes, drained
• 400 ml coconut milk
• 3 large handfuls of baby spinach
• 300 g (1 1⁄2 cups) basmati rice
• 2 cardamom pods, crushed
• 1 fresh bay leaf
• Crispy fried shallots, mango chutney to serve
• Salt and pepper

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Heat a large pan and in batches to seal the chicken. Remove and place on a plate. Add the onion and cook for 3–4 minutes to soften and caramelise before adding the coriander roots and ginger. Stir regularly for 2 minutes, then add the curry paste and cook for a minute until fragrant.

Add tomatoes and break up with a wooden spoon and bring to the boil then return the chicken and add the coconut milk. Cook for 15 minutes with the lid on. Once cooked and the sauce is thick and rich add the spinach, fold through and remove off the heat.

Preheat the oven to 180°C.

Rinse the rice three or four times in cold water until the water runs clear. Pour 1 litre of water into a large saucepan, add the cardamom and bay leaf and bring to the boil. Add the rice and a pinch of salt and cook for 3 minutes until al dente. Drain, reserving the cardamom and bay leaf to flavour the rice while it cooks in the oven.

Spread half the curry into a 24cm sauté pan. Top with half the rice, spread out evenly with the back of a spoon and then repeat with the rest of the curry and rice. Sprinkle over 3 tablespoons of water to ensure the rice steams and stays moist. Cover with foil and a tight-fitting lid and bake for 40 minutes until the rice is cooked. Scatter over the crispy fried shallots, coriander and mango chutney.