Compliments came rolling in about this almost as soon as the magazine went on sale. Try it and let us know your thoughts
Prep:5 mins
Serves 4
1 tbsp sunflower oil2 large onions, thickly sliced4 skinless chicken breasts4 tbsp balti curry paste200g quinoa400g can chopped tomato1l chicken stock50g roasted salted cashewsmall bunch coriander, leaves chopped
STEP 1Heat 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 2Stir 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.
