Quickie Chicken Curry with Quinoa and Avocado Recipe

Quickie Chicken Curry with Quinoa and Avocado from The Hungry Goddess

In some (lucky) parts of the country, they can expect cooler weather, leaves changing, and a food shift in the markets.  I would like all three but I will take the food shift in the market!  Fall is my favorite season and holiday and comfort foods will be ruling the Hungry Goddess roost.

One of the favorite comfort foods that we turn to in fall and winter is CURRY.  We are a curry-loving house and sometimes I make my curry paste homemade with fresh herbs and spices and sometimes I make a quickie curry and use a favorite curry powder instead of a paste.  The kiddo had that curry crave going on recently so I made a lighter summery version and added avocado as a garnish.  YES, please.  MORE, please.

I purchase my curry powders from our local Indian Market, but I also like the curry powder at Whole Foods and my singular (spicy) fave is the African Curry that I get from a local Green Market vendor.

So, here is my nod to the changing seasons, even though our heat index is 105 here.  Send me some fall cool breezes!

What is making you excited for fall foods?

Ingredients:

  • 1 pack of 6-8 skinless (bone-in) chicken breasts
  • 2 tablespoons extra-virgin olive oil
  • 1 medium yellow onion, chopped
  • 4 cloves garlic, chopped
  • 4-6 tablespoons of curry powder (do this to taste – you can add more)
  • 1 large can tomato sauce
  • 2 cups chicken or vegetable broth (have more on reserve if needed)
  • 2 tablespoon butter (adding some to sauce gives it a butter chicken flavor)
  • 1 cup of Yogurt or coconut milk (I like the powdered coconut milk at Indian markets)
  • 1 cup of cooked Quinoa (directions on package or click link for the BEST quinoa cooking)
  • 1-2 chopped avocado for garnish

Directions:

Heat oil in pan over medium to high heat.  Season chicken thighs with curry, salt and pepper and place in pan.  Brown on both sides.  Lower heat to medium and add the onions and garlic.  After a few minutes, add broth, tomatoes, curry and butter.  Bring to a low boil.   Turn the  heat to low and cook (stirring occasionally) for at least an hour or until the chicken is cooked through.  Prepare quinoa and set aside until curry is ready.  I usually leave it on the stove for 2-3 hours.  Add yogurt or coconut milk at end (allow to warm) and then serve.  Garnish with chopped avocado for a creamy consistency.

Cook with your palate – taste the spice level and use additional liquid, yogurt or coconut milk at the end to control the heat.  I throw in a little butter because I like the flavor and layer it brings to curry dishes.  Add more curry or turmeric or whatever spices will make the dish pop for you.   You can add additional liquid to thin the stew and reach the consistency that you prefer.  I find by the end that the chicken is falling off the bones so I remove the bones right before serving.

Chicken Curry with Quinoa and Avocado from The Hungry Goddess

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