BAKED CHICKEN CURRY WITH QUINOA

This baked chicken curry with quinoa is an easy, comforting dish that’s bursting with flavor. The creamy coconut milk melds beautifully with the savory chicken and nutritious quinoa, creating a wholesome meal that warms you from the inside out. With every bite, you’ll taste the spices dancing together, and the vibrant colors of the vegetables make it as delightful to look at as it is to eat.

I first made this dish on a chilly evening when I was craving something hearty yet healthy. Finding the right balance between flavor and nourishment felt like a challenge, but this recipe nailed it! It’s impressive enough for a weeknight dinner with friends or family, yet simple enough to be a reliable go-to for meal prep. Once you’ve tried this baked chicken curry with quinoa, you’ll want to make it time and time again for its satisfying taste and easy preparation.

How to Make BAKED CHICKEN CURRY WITH QUINOA

1. Preheat the Oven: Start by preheating your oven to 400°F. Lightly brush or spray a 9×13-inch baking dish with either avocado or olive oil to prevent sticking.
2. Mix the Base: In your baking dish, combine the 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, 1 ¼ teaspoons salt, and ½ teaspoon pepper. Stir until everything is well blended.
3. Incorporate the Veggies and Chicken: Fold in the 1 small yellow onion, 1 large carrot, 1 red bell pepper, 1 small head broccoli, 1-inch knob of ginger, and 1 ½ pounds chicken breast. Ensure all ingredients are evenly mixed and the quinoa is submerged.
4. Bake It Up: Cover the dish with a lid or foil, then bake for 45 minutes. After that, remove the cover and continue baking for an additional 15 to 20 minutes, or until the quinoa is perfectly tender and the dish is bubbling and golden.
5. Final Touches: If you like a crispier top, broil on high for 2 to 3 minutes at the end. Let it rest for 5 to 10 minutes before serving. Garnish with fresh basil to add a lovely aroma.

Storing & Reheating

To store any leftovers, let the baked chicken curry cool completely before transferring it to an airtight container. It can stay at room temperature for about 2 hours, but for longer storage, keep it in the refrigerator for up to 4 days. If you’d like to freeze it, portion the curry into freezer-safe containers—it can last for up to 3 months in the freezer. To reheat, pop it in the microwave for 2-3 minutes, or transfer to a pot on the stove and warm over medium heat, stirring occasionally. You may notice slight changes in texture when reheating, so adding a splash of broth or coconut milk can help maintain moisture.

This baked chicken curry with quinoa is not only satisfying but also versatile and customizable. You can adjust the spices, swap veggies, and make it your own while keeping it nutritious and fun. Enjoy whipping this up, and don’t hesitate to share your version!

Recipe FAQs

Can I use brown rice instead of quinoa?

Absolutely! You can substitute brown rice for quinoa, but be sure to increase the liquid a bit, as brown rice typically requires more cooking time and moisture.

How can I make this dish vegetarian?

For a vegetarian version, replace the chicken with chickpeas or your favorite plant-based protein and use vegetable broth instead of chicken broth.

What if I don’t have red curry paste?

If you don’t have red curry paste, you can make a simple substitute using a mix of curry powder and chili paste or even use store-bought yellow curry in a pinch.

Can I prepare this dish ahead of time?

Yes! You can assemble everything a day in advance and keep it covered in the refrigerator until you’re ready to bake. Just be sure to increase the baking time a bit if baking from cold.

More Main Dishes Recipes

• Baked Chicken Breasts

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BAKED CHICKEN CURRY WITH QUINOA

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• Author: Peter
• Prep Time: 10 minutes
• Cook Time: 1 hour
• Total Time: 1 hour 10 minutes
• Yield: 6 servings 1x
• Category: Main Dishes
• Method: Baking
• Cuisine: Asian

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Description

Savor the irresistible flavor of BAKED CHICKEN CURRY WITH QUINOA. This easy recipe combines tender chicken, nutritious quinoa, and creamy coconut milk for a healthy, comforting meal perfect for busy weeknights.

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Ingredients

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• 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

1. Preheat the oven to 400°F and lightly grease a 9×13-inch baking dish with oil.
2. In the prepared baking dish, combine coconut milk, chicken broth, olive oil, red curry paste, curry powder, quinoa, salt, and pepper.
3. Stir in the diced onion, carrot, bell pepper, broccoli, minced ginger, and chicken. Mix until well incorporated.
4. Spread the mixture evenly, ensuring that most quinoa is submerged in the liquid.
5. Cover with a lid or foil and bake for 45 minutes. Afterward, remove the cover and bake for an additional 15 to 20 minutes until quinoa is tender and top is golden.
6. Let it rest for 5 to 10 minutes before serving, garnishing with fresh basil if desired.

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Notes

For added flavor, smoke the chicken before mixing it in the dish.
Store leftovers in an airtight container in the fridge for up to 3 days.
This dish can be made ahead and reheated for a quick meal.

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Nutrition

• Serving Size: 1 serving
• Calories: 450
• Sugar: 6g
• Sodium: 800mg
• Fat: 25g
• Saturated Fat: 14g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 5g
• Protein: 30g
• Cholesterol: 80mg

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