Zanele’s Chicken Breyani

Preheat oven to 180 degrees.

Boil lentils for 8 to 10 minutes. Wash until water runs clean. Add another 500ml of water and add rice and turmeric. Let it cook for about 12 minutes. Put aside. Season the chicken pieces with chicken spice. In a deep pot, heat oil and add onion, ginger and then garlic. Add, masala curry powder, coriander, cumin, paprika, tomato paste. Add the chicken pieces and mix together, then pour in the canned tomatoes and water (500ml). Let it cook for 30 – 45 minutes.

In a casserole dish, make layers of rice and lentils, fresh coriander and chicken curry until your mixture is finished. Put it in the oven for 10 minutes. 

Tip: Freeze leftover rice to reuse for another dish.