Chicken Biryani

This is not your friends-to-supper authentic curry, but the everyday home-from-work, too-tired-to-faff-on-curry.

1. 1

   In one frying pan gently saute the onion until done.
   
   Place the chicken in a plastic bag with some plain flour, shake well and turn ALL out into another frying pan and saute until all pieces are browned.
   
   Add the curry paste - ?dessert spoonful, your decision - garlic and tomato puree, plus the stock. Stir in well and carry on cooking - stiring from time to time to prevent sticking. It should take about 20 mins for the meat to cook through properly. Stir in the onions.
   
   Once onions out of first pan turn the heat down low and throw in the almonds. Dry fry them until golden - only takes a minute and need to keep moving. Set aside.
   
   Withdraw from the heat and tilt the pan to move the curry to the top and with the other hand spoon out (teaspoon) as much of the oil (drains down to the bottom) as you can. Stir in a couple serving spoons of yoghurt.
   
   Cook the rice as usual.Drain and stir in Moroccan Spiced Butter (Please see 'Handy Garlic Butter & Friends) to make aromatic rice or serve plain. Also add toasted almonds and you can add raisins aswell if wish.
   
   To serve sprinkle the curry with the coriander if using.