Saturday, April 6, 2013

Curried Chicken Quinoa with Peas.


  • 1 Tbsp olive oil
  • About 1 1/2 lb. boneless skinless chicken thighs, cut into bite size pieces
  • 1 small red onion, chopped
  • 2 garlic cloves, crushed
  • 1 15 oz. can petite diced tomatoes
  • 1 Tbsp curry powder
  • 1/2 Tbsp chili powder
  • 1 tsp nutmeg
  • 2 cups water or chicken broth
  • 1 cup quinoa
  • 1 12 oz. bag frozen peas
  • Salt and pepper to taste


  • Add the oil, chicken pieces, chopped onion and garlic to a Dutch oven. Sauté for about 10 minutes, or until chicken pieces are mostly cooked.
  • Add the diced tomatoes, undrained, curry powder, chili powder and nutmeg. Stir until combined and let cook for about 5 minutes.
  • Stir in the water and bring to a bubble. Stir in the quinoa, bring to rolling boil and then reduce heat to medium low, cover and cook for 20 minutes. With about 5 minutes left to cook, stir in the frozen peas.
  • Turn heat to low and keep warm until ready to serve.
  • Makes 4 adult portions.

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