750 g chicken thigh fillets, trimmed, cut into 5 cm pieces
¼ cup tikka curry paste
250 g punnet cherry tomatoes, halved
1 ¼ cups white rice
2 cups chicken stock
½ cup caramelised onion relish
1 Lebanese cucumber, coarsely grated
1 cup Greek yoghurt
salt and pepper, to taste
- Heat an oiled, large, non-stick frying pan over a high heat. Add chicken in 2 batches. Cook, turning occasionally, for about 4 minutes, or until browned. Add paste and tomatoes. Cook, stirring, for a further 1 minute.
- Add rice, stock and ¼ cup water. Stir to combine. Bring to boil. Cover with lid. Gently boil for 15 minutes. Spoon over relish. Cover. Cook, without stirring, for a further 5 minutes, or until rice is tender and chicken is cooked.
- Meanwhile, gently stir cucumber into yoghurt in a bowl. Season with salt and pepper.
- Serve biryani with cucumber yoghurt.