Ingredients

The following ingredients have 4 Servings
  • 1 tbsp sunflower oil
  • 2 large onions , thickly sliced
  • 4 skinless chicken breasts
  • 4 tbsp balti curry paste
  • 200g quinoa
  • 400g can chopped tomato
  • 1l chicken stock
  • 50g roasted salted cashew
  • small bunch coriander , leaves chopped

Instruction

  • Heat the oil in a large pan, fry the onions for 5 mins until golden and softened, then tip onto a plate. Add the chicken breasts, browning for a few mins on each side, then stir in the balti paste, quinoa and onions. Sizzle for a few mins, then pour in the tomatoes and stock and give everything a good mix. Bubble for 25 mins until the quinoa is tender and saucy.
  • Stir in the cashews and most of the coriander with some seasoning, then pile into bowls and scatter over the rest of the coriander to serve.