(SOURCE: BBC Easy Cook Magazine)
I couldn't find quinoa last time and replaced it with something else - no idea what it was any more! This was not that yummy as the quinoa replacement just didn't work.
INGREDIENTS
1 tbsp sunflower oil
2 large onions, thickly sliced
4 skinless chicken breasts
4 tbsp balti paste
200g quinoa
400g can chopped tomatoes
1 L chicken stock
50g roasted salted cashews
handful coriander leaves
METHOD
1. Heat the oil in a large pan, fry the onions for 5 minutes until golden and softened, then tip onto a plate. Add the chicken breasts, browning for a few minutes on each side, then stir in the balti paste, quinoa and onions. Sizzle for a few minutes, then pour in the tomatoes and stock and give everything a good mix. Bubble for 25 minutes, until the quinoa is tender.
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.
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