Chicken Curry Quinoa Bowls
Tender chicken thighs simmered in fragrant curry paste and garam masala create a flavorful and satisfying meal served over quinoa.
Ingredients
- 1 tablespoon olive oil
- 1 cup diced onions
- 1 lbs boneless skinless chicken thighs
- 2 tablespoons curry paste
- 2 teaspoons garam masala
- 1 tablespoon ginger paste
- 3 cloves garlic
- 2 cups tomato puree
- 2 cups chicken broth
- 3 cups diced eggplant (peel removed)
Instructions
- Heat the olive oil in a deep pan over medium-high heat. Add the diced onions and saute for 2-3 minutes until soft and fragrant.
- Add the chicken thighs, curry paste, garam masala, ginger paste, and minced garlic. Stir fry for another 3-5 minutes to brown the chicken pieces.
- Stir in the tomato puree, chicken broth, diced eggplant, and cooked quinoa. Cover and simmer for 15-20 minutes, or until the quinoa and eggplant are tender.
- When the chicken and quinoa are cooked through, the mixture should resemble a thick stew.
- Serve in large bowls.
Notes
- Use a good quality curry paste for the best flavor.
- Don't overcrowd the pan when browning the chicken to ensure a good sear.
- Adjust the spice level by adding more or less curry paste.
- Feel free to substitute other vegetables like bell peppers or spinach. Allergens: Soybeans, Wheat. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- Don't overcrowd the pan when browning the chicken to ensure a good sear.
- Adjust the spice level by adding more or less curry paste.
- Feel free to substitute other vegetables like bell peppers or spinach. Allergens: Soybeans, Wheat. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.