Serves 4
| Preparation and cooking times | |
| Prep 5 mins | |
| Cook 30 mins | |
Ingredients
- Mrs Shah’s Curry Mix
- 1 tablespoon sunflower oil
- 1 teaspoon salt
- 2 large onions, thickly sliced
- 4 skinless chicken breasts, diced
- 200g quinoa
- 400g can chopped tomatoes
- 1litre 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.
- Add Mrs Shah’s Curry Mix and salt and stir in.
- Add the chopped tomatoes and stir in and then add the quinoa and chicken stock and give everything a good stir.
- Simmer on medium heat for 30 mins until the quinoa is tender and saucy and the chicken is cooked.
- Stir in the cashews and most of the coriander, then pile into bowls and scatter over the rest of the coriander to serve.
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.
Nutritional Information per serving
527 calories, protein 47g, carbohydrate 45g, fat 19 g, saturated fat 3g, fibre 5g, sugar 14g, salt 1.83 g