- STEP 1
In a food processor/mini chopper add all of the curry paste ingredients and whiz to a smooth paste, stopping and scraping down the sides a few times to make sure it’s fully combined.
- STEP 2
Put a large casserole pan on a medium-high heat and add the oil.
- STEP 3
Add the onions, chilli flakes, coriander leaf and ginger and cook until softened and lightly golden.
- STEP 4
Add the chicken and all of the curry paste, stirring well to completely coat everything.
- STEP 5
Add the tomatoes and coconut milk and season with salt and pepper to taste.
- STEP 6
Bring everything to the boil, then turn down the heat and simmer with the lid on for 20 minutes.
- STEP 7
Take the lid off and cook for a further 5-10 minutes, stirring occasionally, until the chicken is tender and the sauce has reduced.
- STEP 8
Squeeze the juice of the lime into the sauce and then ladle potions onto plates served alongside quinoa.
- STEP 9
For a final touch, scatter over the flaked almonds for decoration and a bit of extra crunch. Enjoy….