Compliments came rolling in about this almost as soon as the magazine went on sale. Try it and let us know your thoughts
COOK TIME
30
30
minutes
Ingredients
- 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
Preparation
- 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.
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