Description
This BAKED CHICKEN CURRY WITH QUINOA brings together creamy coconut milk, tender chicken, and nutritious quinoa for a delicious, healthy meal. It’s perfect for a quick dinner or a comforting family 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.
- In the baking dish, combine coconut milk, chicken broth, olive oil, curry paste, curry powder, quinoa, salt, and pepper.
- Fold in diced onions, chopped carrots, red bell pepper, broccoli florets, minced ginger, and chicken pieces until well mixed.
- Press mixture into an even layer, ensuring most of the quinoa is submerged in liquid for even cooking.
- Cover with a lid or foil and bake for 45 minutes. Remove lid/foil and bake for an additional 15 to 20 minutes, or until quinoa is tender and the top is golden and bubbling.
- Let rest for 5 to 10 minutes before serving, garnishing with fresh basil if desired.
Notes
For a richer flavor, use homemade chicken broth.
Feel free to add any of your favorite vegetables for added nutrition.
Adjust spices according to your heat preference.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 13g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 75mg