Description
BAKED CHICKEN CURRY WITH QUINOA is a delightful dish with a rich blend of spices, tender chicken, and nutritious quinoa, perfect for a quick and healthy meal.
Ingredients
Scale
- 1 (13.5 ounce) can full-fat coconut milk
- 1 cup chicken bone broth
- 2 tablespoons olive oil
- 2 ounces red curry paste
- 1 teaspoon curry powder
- 1 cup uncooked quinoa, rinsed
- 1 ¼ teaspoons salt
- ½ teaspoon pepper
- 1 small yellow onion, diced
- 1 large carrot, chopped
- 1 red bell pepper, chopped
- 1 small head broccoli, cut into small florets
- 1-inch knob of ginger, minced
- 1 ½ pounds chicken breast, cut into bite-sized pieces
- 2 cups fresh baby spinach, roughly chopped
- Fresh basil, for garnish
Instructions
- Preheat the oven to 400°F and lightly brush a 9×13-inch baking dish with olive oil or avocado oil.
- In the baking dish, combine the coconut milk, chicken broth, olive oil, red curry paste, curry powder, quinoa, salt, and pepper.
- Fold in the diced onions, chopped carrots, red bell pepper, broccoli florets, minced ginger, and chicken pieces. Mix thoroughly.
- Press the mixture into an even layer, ensuring most quinoa is submerged in liquid for optimal cooking.
- Cover with a lid or foil and bake for 45 minutes. Then remove the cover and bake for an additional 15-20 minutes until the quinoa is tender and the top is golden.
- Allow to rest for 5-10 minutes, garnish with fresh basil, and serve.
Notes
For a spicier kick, add more red curry paste according to taste.
Ensure the quinoa is rinsed well to remove any bitterness before adding to the dish.
This dish can be stored in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 425
- Sugar: 4g
- Sodium: 850mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 32g
- Cholesterol: 70mg