One-Pot Curry Chicken, Quinoa & Cauliflower
One-Pot Curry Chicken, Quinoa & Cauliflower is an Indian recipe that serves 6. One serving contains 307 calories, 28g of protein, and 10g of fat. For $2.0 per serving, this recipe covers 26% of your daily requirements of vitamins and minerals. 101 person were impressed by this recipe. It is a good option if you're following a gluten free and dairy free diet. It works best as a main course, and is done in roughly 49 minutes. If you have cauliflower florets, lite coconut milk, garlic cloves, and a few other ingredients on hand, you can make it. It is brought to you by Cookin Canuck. Overall, this recipe earns an amazing spoonacular score of 92%. Similar recipes include Curry Cauliflower Rice and Quinoa, CURRY ROASTED CAULIFLOWER & QUINOA SALAD, and Chicken Cauliflower Curry.
Servings: 6
Preparation duration: 15 minutes
Cooking duration: 34 minutes
Ingredients:
8 oz. small cauliflower florets (about 2 ½ cups)
4 tbsp mild curry paste, divided
3 tbsp minced flat-leaf parsley
2 garlic cloves, minced
2 tbsp minced ginger
¼ tsp ground pepper
½ cup lite coconut milk
1 ½ cup low sodium chicken broth (or ¼ cup more)
2 tsp olive oil, divided
1 cup Bob's Red Mill quinoa, rinsed
¼ tsp salt
6 boneless, skinless chicken thighs, trimmed
2 cups spinach leaves
½ yellow onion, chopped
Equipment:
bowl
frying pan
Cooking instruction summary:
In a medium bowl, toss the chicken with 1 tablespoon curry paste, and season with salt and pepper.Heat 1 teaspoon olive in a large nonstick skillet set over medium-high heat. Add the chicken and cook until starting to brown, 2 minutes per side. Transfer the chicken to a plate.Add the remaining 1 teaspoon olive oil to the skillet. Add the cauliflower, onion and ginger, and cook until the onion is softened, 4 to 5 minutes.Stir in the remaining 3 tablespoons curry paste and garlic. Cook for 1 minute.To the skillet, add the quinoa, chicken broth and coconut milk. Bring to a boil, then cover and reduce heat slightly. Let the mixture simmer for 15 minutes.Nestle the chicken thighs into the quinoa mixture, adding any accumulated juices. Cover and cook until the chicken is cooked through and the liquid is absorbed, about 15 minutes.Transfer the chicken to a clean plate, remove the skillet from the heat and stir the spinach and parsley into the quinoa mixture, adding the additional cup of chicken broth if the mixture is dry.Serve the chicken with the quinoa and vegetables.
Step by step:
1. In a medium bowl, toss the chicken with 1 tablespoon curry paste, and season with salt and pepper.
2. Heat 1 teaspoon olive in a large nonstick skillet set over medium-high heat.
3. Add the chicken and cook until starting to brown, 2 minutes per side.
4. Transfer the chicken to a plate.
5. Add the remaining 1 teaspoon olive oil to the skillet.
6. Add the cauliflower, onion and ginger, and cook until the onion is softened, 4 to 5 minutes.Stir in the remaining 3 tablespoons curry paste and garlic. Cook for 1 minute.To the skillet, add the quinoa, chicken broth and coconut milk. Bring to a boil, then cover and reduce heat slightly.
7. Let the mixture simmer for 15 minutes.Nestle the chicken thighs into the quinoa mixture, adding any accumulated juices. Cover and cook until the chicken is cooked through and the liquid is absorbed, about 15 minutes.
8. Transfer the chicken to a clean plate, remove the skillet from the heat and stir the spinach and parsley into the quinoa mixture, adding the additional cup of chicken broth if the mixture is dry.
9. Serve the chicken with the quinoa and vegetables.
Nutrition Information:
covered percent of daily need
