Spiced chicken balti

Compliments came rolling in about this almost as soon as the magazine went on sale. Try it and let us know your thoughts

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

Directions

Method

• STEP 1

  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.

• STEP 2

  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.