Coconut Curry Chicken with Turmeric Quinoa
Tips for Experienced Cooks
For an expert touch, consider toasting the quinoa in the saucepan with a bit of olive oil before adding the water. This will deepen its nutty flavor, making it a perfect complement to the curry. Also, instead of using pre-ground spices, try toasting whole spices and then grinding them yourself. The freshness and intensity of the flavors can take your curry to the next level. Lastly, for an extra burst of flavor, add a splash of lime juice to the curry sauce right before serving. The acidity will brighten the flavors and add a refreshing contrast.
Step 1: Cook the quinoa
In a large saucepan, combine the quinoa, water, turmeric, salt, and pepper. Bring to a boil, then reduce the heat to low and simmer for 15-20 minutes, or until the quinoa is tender and the water is absorbed. Fluff with a fork and set aside.
- 1 cup quinoa
- 2 cups water
- 1 teaspoon turmeric
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Step 2: Sauté the aromatics
In a large skillet, heat the olive oil over medium heat. Add the onion and cook until softened, about 5 minutes. Add the garlic and ginger and cook for another minute, stirring constantly.
- 2 tablespoons olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 1 tablespoon grated ginger
Step 3: Cook the chicken
Add the chicken to the skillet and cook until browned on all sides, about 5 minutes. Add the curry powder, cumin, coriander, turmeric, and cayenne pepper and stir to combine.
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 teaspoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric
- 1/4 teaspoon cayenne pepper
Step 4: Make the curry sauce
Pour in the coconut milk, chicken broth, and honey. Bring to a simmer and cook for 10-15 minutes, or until the chicken is cooked through and the sauce has thickened. In a small bowl, whisk together the cornstarch and water. Add the mixture to the skillet and stir until the sauce is thickened. Season with salt and pepper to taste.
- 1 (13.5 oz) can coconut milk
- 1 cup chicken broth
- 2 tablespoons honey
- 2 tablespoons cornstarch
- 2 tablespoons water
- Salt and pepper to taste
Step 5: Serve
Serve the chicken curry over the turmeric quinoa and garnish with fresh cilantro.
- Cooked quinoa from Step 1
- Fresh cilantro for garnish
Meat, Eggs, & Dairy
- 1 pound boneless skinless chicken breasts
Fresh Produce & Herbs
- 1 whole onion
- 1 tablespoon fresh ginger
- 1/4 cup fresh cilantro
Seasonings & Spices
- 3 cloves fresh garlic
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground turmeric
- 1/4 teaspoon cayenne pepper
- to taste salt
- to taste pepper
- 1/2 teaspoon ground turmeric
- to taste salt
- to taste pepper
Pantry Items
- 1 tablespoon olive oil
- 1 can coconut milk
- 1/2 cup chicken broth
- 1 tablespoon honey
- 1 tablespoon cornstarch
- 1 tablespoon water
- 1 cup quinoa
- 2 cups water
