Tuesday, October 26, 2010

Coconut Chicken with Quinoa

Sorry--not the best picture. I need to figure out how to take good pictures at night. This was fun to try something new. I have been reading about the benefits of curry, so it was fun to use it. It was nice to have quinoa (pronounced keen-wah) with it too.

1 1/2 lb Chicken
1 Onion, chopped up small pieces
1 Red pepper (optional--I didn't use one this time)
1 Green pepper, chopped
1 tsp Curry powder
6 Garlic cloves minced
1 Chili pepper seeded & minced or 1/2 tsp red pepper flakes
1 tsp Salt
1/2 tsp Pepper
3/4 C Quinoa, rinsed and drained
1 1/2 C Water or chicken stock* (I used water)
1 tsp Thyme
1/2 C Coconut milk

1. Cut chicken into small pieces. Cook chicken in frying pan with olive oil and the vegetables. Cook until chicken is cooked and vegetables are soft.

2. Add the spices, salt, pepper, quinoa, water or stock, and milk. Cook about 15 minutes or until the quinoa is all cooked. Serve! We had Spinach Salad and Carrots.

*Cut down on the salt if you use chicken stock.

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