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Curried Chicken with Coconut Quinoa

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

  • coarse salt

  • 1 Tbsp olive oil

  • 3 garlic cloves, minced

  • 1 Tbsp minced peeled fresh ginger

  • 1 Tbsp tomato paste or chili sauce

  • ¾c quinoa

  • ½ cup light coconut milk

  • 1 cup water


  1. Preheat oven to 350F

  2. Toss chicken with curry, cayenne, and ½ tsp salt.

  3. 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.

  4. 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.

  5. Add coconut milk and water, bring to a boil.

  6. Arrange chicken in the skillet, cover, and transfer to the oven.

  7. Bake for about 25-30 minutes, until the liquid is absorbed and chicken is cooked through.


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