- 1 tbsp sunflower oil
- 2 large onions, thickly sliced
- 4 skinless chicken breasts
- 4 tbsp balti curry paste
- 200g quinoa
- 400g can chopped tomatoes
- 1l chicken stock
- 50g roasted salted cashews
- 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.
- 1-1½ tsp coconut oil (we used Fushi) or sunflower oil
- 1 large onion, finely chopped
- 2 fat garlic cloves, crushed
- 1cm fresh ginger, grated or finely chopped
- 1 tsp ground coriander
- 1 tsp yellow mustard seed
- 1 tsp garam masala
- ½ tsp ground cumin
- 1 x 500g pack chicken pieces (thighs and drumsticks), or thighs
- 1 chicken stock cube
- 1 cinnamon stick
- 250g Greek yogurt, at room temperature
- 2 tbsp sultanas
- handful chopped coriander, to serve (optional)
- Heat
the oil in a heavy-based pan. Fry the onions gently for 5 – 10 mins
until soft. Add the garlic, ginger, coriander, mustard seeds, garam
masala and cumin and cook for 1 - 2 min allowing the aromas to release.
- Add
the chicken and cook for 10 mins over a gentle heat, flipping
occasionally and making sure the spices don’t catch. Pour in around 300
ml boiling water until almost covering. Stir in the stock cube and
cinnamon stick. Simmer for around 45 mins - 1 hour with the lid off so
there is a small amount of thickened sauce at the bottom of the pan.
Remove the cinnamon stick.
- Stir in the yogurt and sultanas, heat through gently and serve. Scatter with coriander, if using.
