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BAKED-CHICKEN-CURRY-WITH-QUINOA-Recipe

BAKED CHICKEN CURRY WITH QUINOA

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  • Author: anna
  • Prep Time: 10 minutes
  • Cook Time: 60 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 6 servings 1x
  • Category: Dinner
  • Method: Baking
  • Cuisine: Asian

Description

Satisfy your cravings with this BAKED CHICKEN CURRY WITH QUINOA. It’s not only packed with flavors from coconut milk and red curry paste, but it’s also simple to make. This healthy, wholesome dish combines chicken, quinoa, and fresh vegetables, making it a comforting meal perfect for quick dinners or family gatherings.

Ingredients

Scale
  • 1 (13.5 ounce) can full-fat coconut milk
  • 1 cup chicken bone broth
  • 2 tablespoons olive oil
  • 2 ounces red curry paste
  • 1 teaspoon curry powder
  • 1 cup uncooked quinoa, rinsed
  • 1 ¼ teaspoons salt
  • ½ teaspoon pepper
  • 1 small yellow onion, diced
  • 1 large carrot, chopped
  • 1 red bell pepper, chopped
  • 1 small head broccoli, cut into small florets
  • 1-inch knob of ginger, minced
  • 1 ½ pounds chicken breast, cut into bite-sized pieces
  • 2 cups fresh baby spinach, roughly chopped
  • Fresh basil, for garnish

Instructions

  1. Preheat the oven to 400°F. Lightly brush or spray a 9×13-inch baking dish with avocado oil or olive oil.
  2. In the baking dish, combine the coconut milk, broth, olive oil, curry paste, curry powder, quinoa, salt, and pepper.
  3. Fold in the onions, carrots, bell pepper, broccoli, ginger, and chicken, mixing until well combined.
  4. Press everything into an even layer, ensuring most of the quinoa is submerged in the liquid for even cooking.
  5. Cover with a lid or foil and bake for 45 minutes. Remove the lid or foil and continue to bake for another 15 to 20 minutes until the quinoa is tender and the top is golden and bubbling. Optionally, broil on high for 2 to 3 minutes for a more golden top.
  6. Let rest for 5 to 10 minutes before serving. Garnish with fresh basil if desired.

Notes

For less heat, reduce the amount of red curry paste.
Feel free to substitute chicken breast with thighs for a juicier option.
Add other vegetables like zucchini or snap peas for extra nutrition.

Nutrition

  • Serving Size: 1 serving
  • Calories: 450
  • Sugar: 4g
  • Sodium: 800mg
  • Fat: 20g
  • Saturated Fat: 12g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 38g
  • Fiber: 5g
  • Protein: 32g
  • Cholesterol: 80mg

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Find it online: https://julia-recipes.com/baked-chicken-curry-with-quinoa/