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Quinoa Chicken Curry

Kaitlin @ I Can Cook That
A Gluten Free Quinoa Chicken Curry Recipe from The Complete Idiot's Guide Quinoa Cookbook
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Servings 4 servings

Ingredients
  

  • 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

Instructions
 

  • Add the quinoa and 2 cups chicken broth to a pot and bring to a boil.
    1 cup uncooked quinoa, 4 cups chicken broth
  • 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.
    2 boneless skinless chicken breasts, 4 tablespoons olive oil, 6 teaspoons curry powder
  • 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.
    4 tablespoons olive oil, 2 boneless skinless chicken breasts
  • 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.
    4 tablespoons olive oil, 1 medium yellow onion, 2 garlic cloves
  • Add the peas, cauliflower, cumin, celery seed, fennel seed, tumeric, and the remaining 4 teaspoons curry powder.
    1 cup frozen peas, 1 medium head cauliflower, ½ tsp ground cumin, 1 tsp celery seed, ½ tsp fennel seed, ½ tsp tumeric, 6 teaspoons curry powder
  • Add the remaining 2 cups chicken broth and cook for 5 minutes, stirring occasionally.
    4 cups chicken broth
    • (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.
    ⅓ cup plain low-fat yogurt, ⅓ cup nonfat sour cream
  • Stir in the quinoa, cashews, cilantro, salt, and pepper.
    ½ cup cashews, ¼ cup chopped fresh cilantro, ½ tsp salt, ½ tsp pepper

Notes

If you make this recipe, share a photo on Instagram and tag me @icancookthat!
Keyword Chicken, Curry, Gluten Free, Quinoa