Add the oil, chicken pieces, onion and garlic to a dutch oven and saute for about 10 mins, or until the chicken pieces are mostly cooked.
Add the tomatoes (undrained) curry powder, chili powder and nutmeg. Stir until combined and let cook for about 5 minutes.
Stir in the chicken stock and bring to a bubble. Stir in the quinoa, bring to a rolling boil, then reduce heat to a simmer and cover and let cook for a further 20 minutes. With about five minutes left to go add the frozen peas.
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