Spiced chicken balti

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
Cook:30 mins
Ready in 35 minutes

Serves 4
Easy

Nutrition per serving

kcal 527
fat 19g
saturates 3g
carbs 45g
sugars 14g
fibre 5g
protein 47g
salt 1.83g

Ingredients

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

Tip

Quinoa
(pronounced keen-wah) comes from the South American Andes and was regarded as the ‘mother grain’ by the native Incas. Unlike wheat or rice, it is a complete protein, containing all of the essential amino acids. Use it like rice in pilafs and stuffings, or even as porridge. When cooked, it swells to four times its original size, becoming almost transparent as the ‘germ’ separates from the seed.

Method

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.