by ADMIN on MAY 29, 2012
This was my foray into Indian-spiced dishes.
And it may not look that good, but my husband has already asked 4 times for me to make it again. And it hasn’t even been 2 days.
He didn’t even mind that I used quinoa instead of white rice.
I have to say, this absolutely was a delectable recipe. And yes, I will make it again. Soon.
The only draw-back: our house smelled of curry for the follow few days.
Made me hungry every time I walked back in the door.
One pot meals unite! Curried Chicken with Coconut Quinoa Prep time: 25 mins Cook time: 25 mins Total time: 50 mins Serves: 2-3 Spiced curry chicken with coconut quinoa.
2 breasts chicken, cut into 1 inch pieces
2 heaping tsps curry
¼ tsp cayenne pepper
1 Tbsp olive oil
3 garlic cloves, minced
1 Tbsp minced peeled fresh ginger
1 Tbsp tomato paste or chili sauce
½ cup light coconut milk
1 cup water
Preheat oven to 350F
Toss chicken with curry, cayenne, and ½ tsp salt.
In a large skillet (no plastic), heat 2 tsp oil over high heat. Cook chicken until browned on each side, about 12 minutes total. Transfer to a plate.
Reduce heat to medium and add 1 tsp salt, 1 tsp oil, garlic, and ginger. Cook, stirring to scrape up the browned bits, about 3 minutes. Stir in chili sauce/tomato paste and quinoa, cook for about 1 minute.
Add coconut milk and water, bring to a boil.
Arrange chicken in the skillet, cover, and transfer to the oven.
Bake for about 25-30 minutes, until the liquid is absorbed and chicken is cooked through.