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Almond Chicken Quinoa Curry Bowls

Prep Time10 mins
Cook Time1 hr
Total Time1 hr 10 mins
Servings: 8

Ingredients

  • 2 tablespoons olive oil
  • 1 medium yellow onion diced
  • 1 pound boneless skinless chicken breasts, cut into 1-inch pieces
  • 4 cloves of 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 1/2 cups carrots sliced
  • 1 14- ounce can diced tomatoes drained
  • 1 cup uncooked quinoa
  • 1/2-3/4 cup Almond Breeze Almondmilk Hint of Honey Vanilla
  • Toppings: white or brown rice almond butter, sliced almonds, green onions, cilantro

Instructions

  • 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 Breeze Almondmilk Hint of Honey Vanilla, 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!