Spicy Indian Chicken & Tomato Curry

Place chicken in a bowl, season with salt and pepper, toss to combine and set aside.

Blend spice paste ingredients to a paste and set aside.

Place quinoa, water and salt in a saucepan and bring to the boil. Lower heat and simmer, covered for 15 minutes or until cooked. Rest covered for 5 minutes then fluff with a fork.

At the same time heat a non-stick saucepan over medium heat and cook onion for 5 minutes until soft. Add spice paste and cook, stirring, for 2 minutes until fragrant. Add chicken, tomatoes, coconut milk and water. Bring to a simmer and cook for 5 minutes then scatter over beans and cook for a further 5 minutes. Season with salt and pepper.

Divide quinoa and curry between serving bowls and top with reserved coriander and lime wedges to serve.