Description
The ultimate weeknight dinner: delicious and healthy Almond Chicken Quinoa Curry Bowls!
Ingredients
- 2 Tablespoons Olive Oil
- 1 Medium Yellow Onion, Diced
- 1 pound Boneless, Skinless Chicken Breasts, Cut Into 1-inch Pieces
- 4 cloves Garlic, Finely Minced
- 1 Tablespoon Fresh Ginger, Grated
- 1 Tablespoon Red Curry Paste
- 1 Tablespoon Curry Powder
- 1 teaspoon Garam Masala
- Salt And Black Pepper
- 3 Tablespoons Tomato Paste
- 3 cups Chicken Stock
- 1-½ cup Carrots, Sliced
- 1 can (14 Oz. Size) Diced Tomatoes, Drained
- 1 cup Uncooked Quinoa
- ½ cups Almond Milk (I Used Almond Breeze Almondmilk Hint Of Honey Vanilla)
- Toppings: White Or Brown Rice, Almond Butter, Sliced Almonds, Green Onions, Cilantro
Preparation
In a large and deep pot, add the olive oil. Heat it over medium-high heat and then add the onion. Sauté the onion for 4-5 minutes or until tender. Add the chicken, garlic, ginger, curry paste, curry powder, garam masala and a dash of salt and black pepper. Toss to coat. Cook for an additional 5 minutes. Stir in the tomato paste and cook for an additional 2 minutes, or until the tomato paste is darker red in color. Whisk in the chicken stock.
Bring the mixture to a boil and then reduce to a simmer. Add the carrots, tomatoes and quinoa. Cover and cook until the quinoa is completely cooked through, about 20-25 minutes. Stir in the almond milk, and cook for an additional 5 minutes.
Serve the stew-like mixture in bowls, garnished with rice, almond butter, sliced almonds, green onions, cilantro, or anything else you’d like to add! Enjoy!
