Description

This baked chicken curry with quinoa is a delightful combination of tender chicken, creamy coconut milk, and vibrant vegetables. It’s an easy and healthy meal that packs rich flavors into every bite, perfect for a comforting dinner.

Ingredients

Scale

1 (13.5 ounce) can full-fat coconut milk
1 cup chicken bone broth
2 tablespoons olive oil
2 ounces red curry paste
1 teaspoon curry powder
1 cup uncooked quinoa, rinsed
1 ¼ teaspoons salt
½ teaspoon pepper
1 small yellow onion, diced
1 large carrot, chopped
1 red bell pepper, chopped
1 small head broccoli, cut into small florets
1-inch knob of ginger, minced
1 ½ pounds chicken breast, cut into bite-sized pieces
2 cups fresh baby spinach, roughly chopped
Fresh basil, for garnish

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Instructions

Preheat the oven to 400°F and lightly oil a 9×13-inch baking dish.
Pour the coconut milk, broth, olive oil, curry paste, curry powder, quinoa, salt, and pepper into the baking dish.
Add the diced onions, chopped carrots, bell pepper, broccoli florets, minced ginger, and chicken; stir well to combine.
Spread the mixture into an even layer, ensuring most quinoa is submerged for even cooking.
Cover the dish with a lid or foil and bake for 45 minutes.
Remove the cover and continue baking for another 15 to 20 minutes until quinoa is tender and the top is golden.
Let rest for 5 to 10 minutes before serving, garnishing with fresh basil.

Notes

Adjust the level of curry paste to taste for desired spice.
For added flavor, let the dish rest longer for more pronounced flavors before serving.
This dish stores well and can be reheated easily.

Nutrition

Serving Size: 1 serving
Calories: 540
Sugar: 3g
Sodium: 650mg
Fat: 25g
Saturated Fat: 12g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 52g
Fiber: 6g
Protein: 36g
Cholesterol: 95mg