This recipe was very good, and is something I will be making again. The cashews were the best part of the dish.
Quinoa Indian Chicken Curry
- 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
- 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 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.
- 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.
- Add the peas, cauliflower, cumin, celery seed, fennel seed, tumeric, 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.