John Myers
Chicken Curry with Quinoa
The perfect chicken curry with quinoa recipe with a picture and simple step-by-step instructions.
- 2 Chicken breasts
- 6 Sweet peppers, finely diced
- 0,5 Red Onion, finely diced
- 3 cm Ginger, grated
- 2 Garlic cloves, finely grated
- 1 green Chilli pepper, very finely chopped
- 100 g Quinoa
- 2 tbsp Strength
- English curry
- 200 ml Poultry stock
- Salt
- Black pepper from the mill
- Oil
- 0,5 bunch Coriander, chopped
- Neaten the chicken breasts well and cut into bite-sized pieces. Mix the starch with the curry powder (approx. 2 teaspoons) and roll the chicken breast parts in it and knock it off. Wash the quinoa under hot water and drain.
- Heat some oil in a pan, sear the chicken breast parts on all sides and then remove and set aside. Now add the garlic, ginger, onion and chilli and sauté briefly, then add 2 teaspoons of curry and paprika and roast for a few minutes, curry only develops its full taste when it is roasted.
- Then add the quinoa and roast for about 2 minutes while stirring and then deglaze with the poultry stock and then let it simmer on the lowest flame for about 15 – 18 minutes. Then season with salt and pepper and possibly a little curry – that depends on your own taste.
- Now add the chicken breast parts again, mix in and turn off the stove and let stand for about 5 minutes. Finally fold in the coriander and you’re done.
Facebook Comments