Even though there is quite a bit of red curry paste in this dish, it does not really taste like a curry, more of a tomato-ish, spicy Chicken, which is great served over rice or mashed potatoes, or as I usually serve this, with a fresh, crusty French Bread.
There is a lot of sauce going on in this spicy Chicken with Quinoa therefore, if you like saucy, it's a bonus for you. Cheri prefers less saucy meals, and I always use a slotted spoon to dish up for her.
The Cashew Nuts and the fresh Coriander give this dish a wonderful flavor, which would most definitely have a huge impact on the spicy-ness and overall flavor if you leave this out.
As always .. right, mostly ... this is another quick, easy but wholesome meal which will be on your dinner table in no time at all.
4 - 6 Servings
1 TB Olive Oil
2 Onions, thinly sliced
750g Chicken Fillets, cubed into large pieces
4 TB Red Curry Paste
1 can (410g) Chopped Tomatoes
4 cups Chicken Stock
50g Roasted Salted Cashew Nuts
Handful Fresh Coriander Leaves, chopped
1.) Heat the Oil and saute the Onions until soft and golden - remove from pan and keep aside.
2.) Add the Chicken to the same pan - Brown all over - add the Red Curry Paste and the Quinoa - sizzle for a minute or two.
3.) Add back the Onions, together with the Tomatoes and Chicken Stock - bring to the boil then lower heat and simmer 25 minutes until the Quinoa is tender and the mixture is saucy.
4.) Stir in the Cashew Nuts and the Coriander.
Serve immediately with dinner rolls or toasted slices of French Bread and a salad.
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