If you love a curry then this is a simple and easy meal. Mild, sweet but spicy and tasty dish. Highly nutritional and you can even make it as mild or hot as you like. Vegan suggestions mentioned below as well as gluten free.
This curry has the nutritional benefits of yellow and green curry. Yellow curry contains antibacterial ingredients such as cumin and turmeric. It also has anti inflammatory properties so can help with arthritis and other things such as boosting your metabolism, heart health, lowering cholesterol and much more.
Green curry with chicken provides essential proteins and high levels of the recommended daily intake of iron. Vitamin A is also in green curry, which slows the growth of many eye conditions and diseases, including Stargardt’s disease and macular degeneration. (2017, Lompoc Valley Medical Centre).
Red quinoa is a great source of protein for vegans or vegetarians. Quinoa is gluten-free and one of the few plant foods that contain sufficient amounts of all nine essential amino acids. It is also high in fiber, magnesium, B vitamins, iron, potassium, calcium, phosphorus, vitamin E and various beneficial antioxidants. (2018, Healthline).
Super simple recipe where you can change up the meat and/ or the vegetables. Vegans can use tofu and replace chicken stock with Massel brand chicken stock or make your own. If you want gluten free, simply swap the corn flour for arrowroot or rice flour. It’s generally only used to help thicken the liquid.
Here’s the recipe I made….
Serves 4
Ingredients
- 500g skinless chicken breast, cut in cubes or sliced
- 500ml salt reduced chicken stock
- 4 heaped tsp corn flour
- 3 heaped tsp yellow curry powder
- 3 heaped tsp green curry paste
- 2-3 tsp organic stevia
- 8 x Brussel sprouts, cut in half
- 3 button mushrooms, sliced
- 1 onion, cut in cubes (they come apart when stirred and cooked)
- 1 carrot, peeled and sliced
- 1/2 large red capsicum, seeds removed
- 1/2 cup broccoli, cut in pieces
- 1/2 cup cauliflower, cut in pieces
- 1/2 cup snow peas, hard ends taken off
- 1 cup red quinoa
- Olive oil to fry in
Method
Wash, Peel, prepare vegetables.
Boil 1 1/4 cups of water then reduce to simmer in a pot.
Add quinoa and reduce heat to low.
Cover with a lid. This keeps steam in for softer fluffier quinoa. Cook for 10-15 mins.
Whilst quinoa is cooking add olive oil to pan and heat, add the veggies and chicken and lightly fry, turn to low/med heat once done.
Add the chicken stock, yellow curry powder and green curry paste in and stir well. Add the sweetener. You can use raw or coconut sugar but you may have to taste test. Remember this also adds about 50 calories per teaspoon to the dish.
Now add the cornflour by sprinkling over top of the ingredients. This helps stop the flour from turning into little balls of glue like substance. You can add more if you prefer thicker but remember the longer on heat the thicker it becomes. Wait until almost serving to check. Here you can taste test and add extra curry if you love things hot and spicy and want to break a sweat! Or add more sweetener if it’s too hot!
How’s that quinoa going? Make sure the water isn’t drying out to much. You can add a bit more if need be. You don’t want it to cook dry and burn it. So keep an eye on it. When it looks like there’s no water and tails appear, it’s done. Turn off, remove lid and let steam escape. If unsure you can drain it in a fine strainer.
Serve with quinoa on the side or underneath. About half a cup each is one serving. 1 cup dry makes roughly 2 cups cooked. Top with your sweet chicken curry. Serving to guests? Serve with fresh basil leaves on top. Now your looking like one fancy chef!