Sweet Ginger Chicken Curry and Quinoa
Serves
2
Ingredients
- 300g chicken thigh fillets, chopped in 2 cm pieces
- 200mL coconut milk
- 100g cherry tomatoes
- 100g snow peas, trimmed
- 20g ginger, finely grated
- 2 tsp curry powder
- 1 clove garlic, crushed
- ¾ cup quinoa
- 1¼ cups water
- 1 brown onion, chopped
- 1 tbsp brown sugar
- Extra virgin olive oil
- Pepper
Methods
- Cover quinoa with water and leave to soak for 10 minutes, then drain and rinse well.
- Place the quinoa with the measured water in a saucepan and bring to the boil. Simmer, covered for about 15 minutes, or until liquid is absorbed. Remove from heat, cover and set aside.
- Meanwhile, heat oil in a large stockpot over a medium heat. Add onion and cook, stirring occasionally, until soft. Increase heat to high.
- Add chicken, curry powder, ginger and garlic to the stockpot. Cook until the chicken is nicely browned. Add a dash of water, sugar, coconut milk, and season with pepper.
- Simmer, uncovered, for about 10 minutes or until the chicken is tender. Stir in tomatoes and snow peas. Simmer for a further minute until snow peas are soft.
- Serve the curry over quinoa. Enjoy!
Recipe adapted from Pepper Leaf. Only use the recipe for the meal type specified (i.e. lunch or dinner) to ensure you stay within your daily nutrient requirements. Please note these recipes are for educational purposes only. Always follow the advice of your healthcare professional.
