- Step 1
Heat the oil in a large saucepan over high heat. Add half the chicken and cook, turning occasionally, for 5 minutes or until brown all over. Transfer to a bowl. Repeat in another batch with remaining chicken.
- Step 2
Add onion to pan and cook, stirring, for 5 minutes or until onion softens and begins to brown. Add garlic, ginger, chilli, cumin, coriander, mustard seeds, fennel seeds and turmeric and cook, stirring, for 1 minute or until aromatic. Add quinoa, stock and chicken; bring to the boil. Reduce heat to low and cook, covered, for 20 minutes or until liquid is absorbed and quinoa is tender. Remove from heat. Scatter peas over quinoa. Set aside, covered, for 5 minutes. Add cashews and coriander; gently toss until just combined.
- Step 3
Spoon the pilaf among serving plates. Serve immediately with yoghurt, if desired.