QUINOA CHICKEN MADRAS

QUINOA CHICKEN MADRAS

Serves 4

5.5 Syns per serving, if using 12.5g cashew nuts per person. If not using the nuts, it is 2 Syns per serving.

2 large onions, chopped
4 skinless chicken breasts
4 level tbsp. Patak's Madras curry paste - 8 Syns Use whichever paste you like but, don't forget to check the Syn value.
200g quinoa - you must rinse this for, at least, a couple of minutes before using, otherwise it does not taste good!!
400g can chopped tomatoes
850ml chicken stock, made with 3 Oxo cubes
50g cashew nuts - 14 Syns - optional
Small bunch of fresh coriander leaves, chopped

Spray a large, non-stick pan with Frylight and fry the onions until softened. Remove from pan.
Add the chicken breasts (chopped, if you prefer), browning for a few minutes on each side, then stir in the Madras paste, quinoa (making sure you have rinsed it thoroughly first) and softened onions.
Cook for a few minutes, then pour in the tomatoes and stock, stirring together well.
Simmer for about 25 minutes, until the quinoa is tender and everything looks saucy.
Stir in the nuts and most of the coriander, with some seasoning to taste.
Serve on warmed plates, scattered with the remaining coriander.

I sometimes add in a fat clove of garlic, crushed and, occasionally, a sliced green chilli, to spice things up even more. This is when I DON'T eat it, as I'm a spice wimp!

Could use lentils, if you don't fancy trying quinoa.