Chicken curry with quinoa (gluten free), We need prepare 17 Ingredients And 21 Steps

Ok now How To Make Chicken curry with quinoa (gluten free) Before you jump to Chicken curry with quinoa (gluten free) recipe, you may want to read this short interesting healthy tips about Precisely Why Are Apples So Good With Regard To Your We hope you got insight from reading it, now let's go back to chicken curry with quinoa (gluten free) recipe. You know the problem with most quinoa salads? There's not enough meat in them.

We've got the solution for that. Place the chicken, onion, celery, apple, chicken broth, milk, curry powder, and paprika into a slow cooker; stir until mixed. Cover, and cook on Low Really liked this recipe however I added some extra quinoa and a touch of lemon juice. We can cook Chicken curry with quinoa (gluten free) using 17 ingredients and 21 steps. Here is how you achieve Chicken curry with quinoa (gluten free).

Ingredients of Chicken curry with quinoa (gluten free)

You need to prepare 600 g of chicken breasts (or turkey breasts).
You need to prepare 250 g of quinoa (white, red, or mix).
Prepare 1 can of tomato puree (approx. 300ml).
Prepare 200 ml of heavy cream (or coconut milk).
You need to prepare 3 of onions.
You need to prepare 2 of leeks.
You need to prepare 4 of carrots.
Prepare 4 cloves of garlic.
You need to prepare 1 of chilli pepper.
Prepare 2 teaspoons of cumin.
Prepare 3 teaspoons of turmeric.
Prepare 2 spoons of coriander seeds (aka cilantro seeds).
Prepare 2 spoons of garam masala mixture.
You need to prepare 2 spoons of salt.
Prepare 2 spoons of sugar (coco flower sugar preferably).
You need to prepare 8 spoons of olive oil.
You need to prepare 2 spoons of fresh or dried cilantro.

Add spices to your liking by adjusting the amount in this recipe. Serve this curry over your favorite rice, quinoa or veggies. Always read labels to make sure each recipe ingredient is gluten free. These delicious gluten free quinoa chicken tenders are so easy to make.

Chicken curry with quinoa (gluten free) directions

Prepare your ingredients for the kari. If possible, use whole spices and grind them using mortar and pestle. This gives more flavor to your dish compared to the already grinded spices. In the end, all spices used must be grinded into powder either way..
Prepare your ingredients for the quinoa side dish..
Start with quinoa. I've used one cup of quinoa, which equals to almost 250g..
Unless properly washed, quinoa can be bitter after cooking. To avoid this, wash it properly with a boiling water -- I needed approx. 1 liter..
Add washed quinoa into a pot and add 2.5x more water than the volume of quinoa. I've used 1 pot of quinoa, hence 2.5 pots of cold water..
Add the heat until the water in the pot starts boiling. Then turn down the heat and let the water to simmer. It takes 15-20 minutes..
While quinoa cooks, prepare the main dish. Cut the meat (I've used turkey breasts) into small cubes (size of the thumb)..
Cut the onions into small pieces..
Cut the carrots into the julienne-like slices. You could also use other veggies, such as zucchini, eggplant, spring onions, bell peppers... The key thing to bear in mind is that you add veggies *at the end* of the process only to heat them up and make them smoother. You don't want them to be overcooked without that "crispiness". :-) Garlic and the chilli pepper are the only ones you add before since they give additional taste to the dish..
Cut the leeks, chilli pepper and garlic into slices..
Add olive oil and the spices into the pan, mix all together and heat it up..
Heat the mixture for 1 minute. Soon, the spices will start to form small bubbles in the olive oil..
Add onions into the spicy olive oil and saute for 3-5 minutes until onions diminish in size..
Add cubes of meat, mix it with the spicy onion and olive oil and saute it for another 3-5 minutes..
Add 1 sliced pepper and 4 cloves of garlic. Mix together..
Add 1 can tomato puree and mix together..
Add 2 spoons of sugar -- I've used the coconut flower sugar..
Add sliced leeks and cut carrots and mix well together..
Add heavy cream and mix well together..
Bring the mixture to boil and then turn off the heat..
Serve your wonderful dish. If possible, sprinkle with fresh or dried cilantro. :-) To make smoother, add a slice of.

Serve over salad greens or on their own with sweet Thai chili dipping sauce or salsa verde. This recipe for chicken and curried quinoa salad is slightly exotic and totally tasty. Quinoa is a great grain for those who live a gluten-free lifestyle. In a bowl, toss chicken with curry powder; set aside. In a large sauté pan on medium-high, heat oil.

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