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Chicken Balti

For Slow Cooker version check out Chicken Balti

Serves 4

  • 1 tbsp sunflower oil
  • 2 large onions , thickly sliced
  • 4 skinless chicken breasts
  • 4 tbsp balti curry paste
  • 200g rice
  • 400g can chopped tomato
  • 1l chicken stock
  • 50g roasted salted cashew
  • small bunch coriander , leaves chopped
  1. 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, rice 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.
  2. 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.