1 tbsp sunflower oil Sunflower oilA variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…
2 large onions, thickly sliced Onion un-yunOnions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
4 skinless chicken breasts
4 tbsp balti curry paste
200g quinoa Quinoa keen-wahTiny, bead-shaped, with a slightly bitter flavour and firm texture, quinoa may not be a…
400g can chopped tomato
1l chicken stock
50g roasted salted cashew Cashew ka-shooThe seeds from the 'Cashew Apple' - a tree which bears bright orange fruit and is native…
small bunch coriander, leaves chopped
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.
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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