Neaten the chicken breasts well and cut into bite-sized pieces. Mix the starch with the curry powder (approx. 2 teaspoons) and roll the chicken breast parts in it and knock it off. Wash the quinoa under hot water and drain.

Heat some oil in a pan, sear the chicken breast parts on all sides and then remove and set aside. Now add the garlic, ginger, onion and chilli and sauté briefly, then add 2 teaspoons of curry and paprika and roast for a few minutes, curry only develops its full taste when it is roasted.

Then add the quinoa and roast for about 2 minutes while stirring and then deglaze with the poultry stock and then let it simmer on the lowest flame for about 15 - 18 minutes. Then season with salt and pepper and possibly a little curry - that depends on your own taste.

Now add the chicken breast parts again, mix in and turn off the stove and let stand for about 5 minutes. Finally fold in the coriander and you're done.