Spiced chicken balti

• sunflower oil↗1 tbsp tbsp
• large onions↗2

  thickly sliced

• skinless chicken breasts↗4
• balti curry paste↗4 tbsp tbsp
• quinoa↗200g g
• canned chopped tomatoes400g g
• chicken stock↗1l l
• roasted salted cashew↗50g g
• coriandersmall bunch

  leaves chopped

Step-by-step instructions

1. 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.

2. 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.