Week 4 – Quinoa (Kari)

This recipe was very good, and is something I will be making again. The cashews were the best part of the dish.

summer 13 044 summer 13 050

Quinoa Indian Chicken Curry

Author: I Can Cook That
Recipe type: Dinner, Weeknight Meal, Poultry
Prep time:  15 mins
Cook time:  30 mins
Total time:  45 mins
 Serves: 4

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
  • ½ tsp ground cumin
  • 1 tsp celery seed
  • ½ tsp fennel seed
  • ½ tsp tumeric
  • ⅓ cup plain low-fat yogurt
  • ⅓ cup nonfat sour cream
  • ½ cup cashews
  • ¼ cup chopped fresh cilantro
  • ½ tsp salt
  • ½ tsp pepper

Instructions

  1. Add the quinoa and 2 cups chicken broth to a pot and bring to a boil.
  2. Cover, reduce heat to low, and simmer for about 15 minutes or until almost all the liquid has been absorbed.
  3. 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.
  4. Add 1 tablespoon olive oil to a large saute pan over medium heat. Add the chicken pieces and cook for about 7 minutes or until just done, stirring to cook evenly. Set aside.
  5. Using the same saute pan, add 2 tablespoons of olive oil over medium heat. Add the yellow onion and garlic. Cook, stirring, for 1 minute.
  6. Add the peas, cauliflower, cumin, celery seed, fennel seed, tumeric, and the remaining 4 teaspoons curry powder.
  7. 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.)
  8. Remove from heat and stir in the low-fat yogurt and nonfat sour cream.
  9. Stir in the quinoa, cashews, cilantro, salt, and pepper.
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