Delicious Indian Spiced Chicken, bursting with flavour! We served ours with a Goats Cheese and Quinoa Salad, but would also be great with rice and a dollop of plain yoghurt.
Place the onion, ginger, garlic and chilli in a food processor. Blitz for about 10 seconds.
Add the coriander powder, cumin, cinnamon, turmeric and garam masala. Mix well.
Heat a fry-pan over a medium heat. Add olive oil.
Transfer the onion and spice mixture into the fry pan and fry until soft and fragrant.
Add the chicken thigh cutlets and cook for a further 6 minutes turning over half way and coating with the onion and spice mixture.
Add the water, vegetable stock and bay leaves and give it a good stir.
Place a lid on the pan and cook for 30 minutes or until the chicken is cooked through. Remove the lid and cook for a further 5 minutes until the liquid thickens.
Place all quinoa salad ingredients into a bowl and mix well.
Spoon the quinoa first onto plates and top with the chicken. Spoon any extra sauce from the frypan over the top. Enjoy!
4 servings
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