BAKED CHICKEN CURRY WITH QUINOA

If you’re a fan of curry, you'll love this oven-baked version! It has all the warm, comforting flavors that you crave in a curry, but even easier to prepare.

Prep Time10

Cook Time1 5

Total Time1 15

Course: Dinner, Main Course

Cuisine: American, Asian

Keyword: Chicken and curry, Chicken curry, Oven baked chicken, Quinoa recipes

Servings: servings

Author: Olivia Adriance

Ingredients

1 (13.5 ounce) can full-fat coconut milk
1 cup chicken bone broth (or regular chicken 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

Instructions

Preheat the oven to 400°F. Lightly brush or spray a 9x13-inch baking dish with avocado oil or olive oil.
To the baking dish, add the coconut milk, broth, olive oil, curry paste, curry powder, quinoa, salt, and pepper.
Fold in the onions, carrots, bell pepper, broccoli, ginger, and chicken. Mix until well combined.
Press into an even layer, making sure most of the quinoa is submerged in liquid to ensure even cooking.
Cover with a lid or foil and bake for 45 minutes. Remove lid/foil and continue baking for another 15 to 20 minutes, or until the quinoa is tender and the top is golden and bubbling. Optional: For a more golden top, broil on high for 2 to 3 minutes at the end.
Let rest for 5 to 10 minutes before serving. Garnish with fresh basil if desired, and enjoy!

Notes

This casserole dish is meal-prep friendly. Portion out servings into individual glass containers, and bring them to work the next day.

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