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.

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 the oven to 400°F and lightly grease a 9×13-inch baking dish with oil.
In the prepared baking dish, combine coconut milk, chicken broth, olive oil, red curry paste, curry powder, quinoa, salt, and pepper.
Stir in the diced onion, carrot, bell pepper, broccoli, minced ginger, and chicken. Mix until well incorporated.
Spread the mixture evenly, ensuring that most quinoa is submerged in the liquid.
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.
Let it rest for 5 to 10 minutes before serving, garnishing with fresh basil if desired.

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.

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