Description

This BAKED CHICKEN CURRY WITH QUINOA is a hearty and flavorful dish that combines juicy chicken, fragrant spices, and nutritious quinoa for a comforting family meal. Perfect for a quick dinner, it features an irresistible blend of coconut milk and fresh veggies to satisfy your cravings!

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

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Instructions

Preheat your oven to 400°F and lightly brush a 9×13-inch baking dish with olive oil.
In the baking dish, mix the coconut milk, broth, olive oil, curry paste, curry powder, quinoa, salt, and pepper.
Fold in the diced onions, chopped carrots, bell pepper, broccoli florets, minced ginger, and chicken pieces until everything is well combined.
Spread mixture into an even layer, ensuring most quinoa is submerged in the liquid for even cooking.
Cover with a lid or foil and bake for 45 minutes. Then, uncover and bake for an additional 15 to 20 minutes until quinoa is tender and the top is golden.
Allow to rest for 5 to 10 minutes before serving. Garnish with fresh basil if you like.

Notes

For a richer flavor, use full-fat coconut milk.
Feel free to add other vegetables like zucchini or peas.
This dish can be made ahead and reheats well for leftovers.

Nutrition

Serving Size: 1 serving
Calories: 460
Sugar: 4g
Sodium: 700mg
Fat: 19g
Saturated Fat: 12g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 6g
Protein: 30g
Cholesterol: 90mg