Quinoa Chicken Curry

Quinoa Chicken Curry

Recipe & Photo From:  "I Can Cook That"

Link:  http://www.icancookthat.org/2012/09/quinoa-indian-chicken-curry.html

Original Site Includes:  Step-by-step Photos

Ingredients:

1 cup uncooked quinoa, rinsed and drained

4 cups chicken broth, divided

2 boneless skinless chicken breasts, cut into 1 inch pieces

4 tablespoons olive oil, divided

6 teaspoons curry powder, divided

1 medium yellow onion, chopped

2 garlic cloves, minced

1 cup frozen peas

1 medium head cauliflower, chopped into 1 inch pieces

1/2 tsp ground cumin

1 tsp celery seed

1/2 tsp fennel seed

1/2 tsp turmeric

1/3 cup plain low-fat yogurt (optional)

1/3 cup nonfat sour cream (optional)

1/2 cup cashews (optional)

1/4 cup chopped fresh cilantro (optional)

1/2 tsp salt

1/2 tsp pepper

 

Add the quinoa and 2 cups chicken broth to a pot and bring to a boil.

Cover, reduce heat to low, and simmer for about 15 minutes or until almost all the liquid has been absorbed. 

Cut the chicken into 1 inch pieces. Add the chicken to a bowl with 1 tablespoon olive oil and 2 teaspoons curry powder. Mix to coat.

Add 1 tablespoon olive oil to a large sauté pan over medium heat. Add the chicken pieces and cook for about 7 minutes or until just done, stirring to cook evenly. Set aside.

Using the same sauté pan, add 2 tablespoons of olive oil over medium heat. Add the yellow onion and garlic. Cook, stirring, for 1 minute.

 Add the peas, cauliflower, cumin, celery seed, fennel seed, turmeric, and the remaining 4 teaspoons curry powder.

Add the remaining 2 cups chicken broth and cook for 5 minutes, stirring occasionally. (The original recipe didn’t specify when to add the chicken pieces back in. I decided to add them along with the chicken broth to allow them to simmer in the mixture.)

Remove from heat and stir in the low-fat yogurt and nonfat sour cream.

Stir in the quinoa, cashews, cilantro, salt, and pepper.

 

Yields 5 cups, or about 4 servings.

 

*Hint - curry is best when sautéed in oil before blending with other foods.  This helps lessen bitterness, and releases the flavor.