20-minute meal: Quinoa chicken curry

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Quinoa chicken curry  

Serves 2

Ingredients: 

30ml oil
1 large red onion, thinly sliced
2 garlic cloves, peeled and finely diced
30ml chicken tikka masala
240g canned chopped tomatoes
2 cubed skinless boneless chicken breast
60ml plain yoghurt
80g quinoa 
40g fresh watercress
Salt and pepper to season

Method:

  1. Heat the oil in a pan, add onion and fry until it begins to colour (3 minutes)
  2. Add garlic to the pan, add masala; cook briefly for 1 minute, stir
  3. Add tomatoes and a splash of water and season generously  with salt/pepper and bring to the boil
  4. Simmer for 2 minutes, add chicken, cover and cook another 6 minutes
  5. Reduce the heat to a simmer, then stir in the yoghurt, a tablespoonful at time
  6. Cover and reduce heat to low

For quinoa:

Fill pot with quinoa, add water to pot so that water covers the top of the quinoa, bring pot of water to the boil, then turn off and cover pot and let it sit for 10 minutes.

Serve quinoa with curry and top with watercress.

 

  

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