Mild Chicken Curry with Quinoa

• 4-6 4

• Preparation time: 5 minutes

• Cooking time: 25-30 minutes

Ingredients

1 cup quinoa
2 cups water or chicken stock
1tbsp. extra virgin coconut oil
1 onion, finely chopped
3 garlic cloves, minced
500g skinned chicken breast, cut into bite-size pieces
1 cup zucchini, grated
1 cup carrot, grated
1 tbsp. curry powder
1 tsp. ground marjoram
2 cups finely chopped tomato
1 cup chicken stock, salt reduced
½ tsp. cayenne pepper
½ cup plain yoghurt
1 tbsp. rice flour

Method

In a saucepan, bring chicken stock/water to the boil on high heat. As soon as it boils, add quinoa, cover with a tight-fitting lid and reduce to low heat to cook for 12-15 minutes. Turn off the heat and leave to steam, still covered, for a further 8 minutes. Do not lift lid at any time during cooking.

Whilst the quinoa is cooking; in a large non-stick skillet over medium-high add the coconut oil, onion, garlic and cook 5 minutes or until onion is tender.

Add the chicken and cook for 5 minutes. Add curry powder, cayenne pepper and marjoram and cook 1-2 minutes. Add tomato, zucchini, carrot, stock, pinch of salt and pepper, reduce heat, and simmer 10-15 minutes. Remove from heat.

Combine yoghurt and rice flour; stir with a whisk, and add to chicken mixture and cook for 1 minute or until slightly thick.

Serve mixture over a bed of quinoa.

Recipe by Zoe Bingley-Pullin

Notes