- 1 tbsp sunflower oil
A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…
- 2 large onion, thickly sliced
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 4 skinless chicken breast
- 4 tbsp balti curry paste
- 200g quinoa
Tiny, 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
The seeds from the 'Cashew Apple' - a tree which bears bright orange fruit and is native…
- small bunch coriander, leaves chopped
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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.
(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.