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Cook the onions, green capsicum, green chili and garlic in a heavy based pot on high heat with approx. 100ml of cooking oil to char the vegetables. Transfer the vegetables to a blender and add the rest of the ingredients to blend into a smooth sauce. Adjust the seasoning with salt and pepper.
Mix all the ingredients for the marinade together and marinate chicken for 2 hours or if possible overnight. Firstly, pre-heat the oven to 180 c. After marinating the chicken sear the chicken in a hot pan skin side down for about 2 minutes or until the skin is very crispy. Flip the chicken and cook for a couple seconds on the other side before putting the chicken thighs skin side up on a baking tray. Bake the chicken for 5-6 minutes until the chicken is fully cooked. Allow a few minutes to rest.
Fry curry leaves in oil until crispy and drain. Boil quinoa in boiling salted water for approx. 9 minutes or until the quinoa is fully cooked. Drain the quinoa and allow to cool before adding diced banana, chili and curry leaves. Dress the quinoa with salt and olive oil.
Put the quinoa on the base of the plate and top with huacatay sauce. Cut the chicken into bite size pieces and put on top of quinoa and sauce. Garnish the dish with additional fried curry leaves.