Mild Curry with a Twist…

Difficulty Level: easy

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Ingredients

  • 1 tbsp sunflower oil
  • 2 large onions , thickly sliced
  • 4 skinless chicken breasts
  • 4 tbsp balti curry paste
  • 200g quinoa
  • 400g can chopped tomatoes
  • 1l chicken stock
  • 50g roasted salted cashews
  • small bunch coriander , leaves chopped
  • Baisle Leaves (To Serve)

Instructions

  1. Basically this recipe is simple.

  2. Heat the oil in a large pan a (Wock), fry the onions for 10mins 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 for35mins until the quinoa is tender and saucy.

  3. Stir in the cashews and most of the coriander with some seasoning, then pile into bowls and then decorate with herbs.

  4. Serve Warm

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