Quinoa Chicken Curry Bowl
A healthy and delicious dish made with quinoa, chicken, curry spice, tomatoes and eggplant. This meal is quick, easy and can be as spicy as you want.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.redgoldtomatoes.com.
Cooking tools:
- Slow cooker
- Pressure cooker
- Pot
- Stove
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Wooden spoon
- Can opener
- Colander
- Serving bowl
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 small onion, diced
- 1 pound boneless skinless chicken thighs, or breasts, cut into cubes
- 2 tablespoons curry powder
- 2 teaspoons cumin
- 1 teaspoon ginger
- 3 garlic cloves, minced
- Salt
- black pepper
- 1 can Red Gold® Canned Crushed Tomatoes 15 oz
- 1 3/4 cups chicken broth
- 3 cups eggplant, peeled and diced
- 1 cup quinoa, uncooked, rinsed well
- 2 cans Red Gold® Diced Tomatoes with Basil, Garlic & Oregano 14.5 oz
- green onion, chopped
- cilantro, chopped
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