The Pioneer Woman Tasty Kitchen
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Almond Chicken Quinoa Curry Bowls

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Level: Easy

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Description

The ultimate weeknight dinner: delicious and healthy Almond Chicken Quinoa Curry Bowls!

Ingredients

  • 2 Tablespoons Olive Oil
  • 1  Medium Yellow Onion, Diced
  • 1 pound Boneless, Skinless Chicken Breasts, Cut Into 1-inch Pieces
  • 4 cloves Garlic, Finely Minced
  • 1 Tablespoon Fresh Ginger, Grated
  • 1 Tablespoon Red Curry Paste
  • 1 Tablespoon Curry Powder
  • 1 teaspoon Garam Masala
  • Salt And Black Pepper
  • 3 Tablespoons Tomato Paste
  • 3 cups Chicken Stock
  • 1-½ cup Carrots, Sliced
  • 1 can (14 Oz. Size) Diced Tomatoes, Drained
  • 1 cup Uncooked Quinoa
  • ½ cups Almond Milk (I Used Almond Breeze Almondmilk Hint Of Honey Vanilla)
  • Toppings: White Or Brown Rice, Almond Butter, Sliced Almonds, Green Onions, Cilantro

Preparation

In a large and deep pot, add the olive oil. Heat it over medium-high heat and then add the onion. Sauté the onion for 4-5 minutes or until tender. Add the chicken, garlic, ginger, curry paste, curry powder, garam masala and a dash of salt and black pepper. Toss to coat. Cook for an additional 5 minutes. Stir in the tomato paste and cook for an additional 2 minutes, or until the tomato paste is darker red in color. Whisk in the chicken stock.

Bring the mixture to a boil and then reduce to a simmer. Add the carrots, tomatoes and quinoa. Cover and cook until the quinoa is completely cooked through, about 20-25 minutes. Stir in the almond milk, and cook for an additional 5 minutes.

Serve the stew-like mixture in bowls, garnished with rice, almond butter, sliced almonds, green onions, cilantro, or anything else you’d like to add! Enjoy!

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