Spicy Indian Chicken & Tomato Curry
Spicy Indian Chicken & Tomato Curry
- July 20, 2021
- Posted by: Fitbliss
Place chicken in a bowl, season with salt and pepper, toss to combine and set aside.
Blend spice paste ingredients to a paste and set aside.
Place quinoa, water and salt in a saucepan and bring to the boil. Lower heat and simmer, covered for 15 minutes or until cooked. Rest covered for 5 minutes then fluff with a fork.
At the same time heat a non-stick saucepan over medium heat and cook onion for 5 minutes until soft. Add spice paste and cook, stirring, for 2 minutes until fragrant. Add chicken, tomatoes, coconut milk and water. Bring to a simmer and cook for 5 minutes then scatter over beans and cook for a further 5 minutes. Season with salt and pepper.
Divide quinoa and curry between serving bowls and top with reserved coriander and lime wedges to serve.
Servings 2
- Amount Per Serving
- Calories 417
- % Daily Value *
- Total Fat 11.4g18%
- Saturated Fat 6.7g34%
- Total Carbohydrate 28.2g10%
- Dietary Fiber 10.6g43%
- Sugars 10.3g
- Protein 44.4g89%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
Place chicken in a bowl, season with salt and pepper, toss to combine and set aside.
Blend spice paste ingredients to a paste and set aside.
Place quinoa, water and salt in a saucepan and bring to the boil. Lower heat and simmer, covered for 15 minutes or until cooked. Rest covered for 5 minutes then fluff with a fork.
At the same time heat a non-stick saucepan over medium heat and cook onion for 5 minutes until soft. Add spice paste and cook, stirring, for 2 minutes until fragrant. Add chicken, tomatoes, coconut milk and water. Bring to a simmer and cook for 5 minutes then scatter over beans and cook for a further 5 minutes. Season with salt and pepper.
Divide quinoa and curry between serving bowls and top with reserved coriander and lime wedges to serve.
Leave a Reply Cancel reply
Place chicken in a bowl, season with salt and pepper, toss to combine and set aside.
Blend spice paste ingredients to a paste and set aside.
Place quinoa, water and salt in a saucepan and bring to the boil. Lower heat and simmer, covered for 15 minutes or until cooked. Rest covered for 5 minutes then fluff with a fork.
At the same time heat a non-stick saucepan over medium heat and cook onion for 5 minutes until soft. Add spice paste and cook, stirring, for 2 minutes until fragrant. Add chicken, tomatoes, coconut milk and water. Bring to a simmer and cook for 5 minutes then scatter over beans and cook for a further 5 minutes. Season with salt and pepper.
Divide quinoa and curry between serving bowls and top with reserved coriander and lime wedges to serve.
Servings 2
- Amount Per Serving
- Calories 417
- % Daily Value *
- Total Fat 11.4g18%
- Saturated Fat 6.7g34%
- Total Carbohydrate 28.2g10%
- Dietary Fiber 10.6g43%
- Sugars 10.3g
- Protein 44.4g89%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
Place chicken in a bowl, season with salt and pepper, toss to combine and set aside.
Blend spice paste ingredients to a paste and set aside.
Place quinoa, water and salt in a saucepan and bring to the boil. Lower heat and simmer, covered for 15 minutes or until cooked. Rest covered for 5 minutes then fluff with a fork.
At the same time heat a non-stick saucepan over medium heat and cook onion for 5 minutes until soft. Add spice paste and cook, stirring, for 2 minutes until fragrant. Add chicken, tomatoes, coconut milk and water. Bring to a simmer and cook for 5 minutes then scatter over beans and cook for a further 5 minutes. Season with salt and pepper.
Divide quinoa and curry between serving bowls and top with reserved coriander and lime wedges to serve.