Chicken Curry and Quinoa

Curry is one of those dishes where you could throw in whatever you have in your fridge/freezer, and it’ll be delicious. This one is made with shredded chicken, onions, garlic, carrots, peas, and quinoa. The longer it sits, the better it tastes, so looking forward to leftovers.

Ingredients:

• 1 1/2 cups uncooked quinoa

• 4 1/2 cups chicken broth (divided 2 1/2 cups for quinoa and 2 cups for curry)

• 2 large chicken breasts shredded (or shred up a rotisserie chicken)

• Olive Oil

• 6 teaspoons curry powder (divided 2 teaspoons for chicken and 4 for the curry)

• 1 medium yellow onion, finely chopped

• 6 garlic cloves, finely chopped

• 2 cups frozen peas & carrot mix

• 1/2 teaspoon ground cumin

• 1/2 teaspoon coriander

• 1/2 teaspoon fennel seed

• 1/2 teaspoon turmeric

• 1/3 cup plain yogurt, crème fraîche, or mascarpone

• 1/4 cup chopped fresh cilantro

• Kosher salt and pepper

• 1/2 teaspoon of red chili flakes

Steps:

1. Place quinoa and 2 1/2 cups chicken broth in a saucepan and bring to a boil.

2. Cover, reduce heat to low, and simmer for about 15 minutes. Remove off heat and set aside.

3. Put shredded chicken in a bowl with 1 tablespoon olive oil and 2 teaspoons curry powder. Toss and set aside.

4. Add olive oil to a dutch oven over medium heat. Add the yellow onion and sweat for 5 minutes. Add the garlic and cook for 1 minute (do NOT burn the garlic)

5. Add the cumin, coriander, fennel seed, turmeric, and the remaining 4 teaspoons curry powder and bloom the spices with the onion and garlic

6. Add the remaining 2 cups chicken broth, the shredded chicken pieces, and the cooked quinoa. Simmer for 5 minutes.

7. Add kosher salt (I used 2 teaspoons) and pepper to taste

8. Remove from heat and stir in the plain yogurt, crème fraîche, or mascarpone.

9. Garnish with cilantro and drizzle some olive oil on top.