Facts Healthy Eating

Indian Coconut Chicken

Indian Coconut Chicken
4.5 from 2 ratings
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Recipe Courtesy Healthy With Nedi"This is one of my all time favorite dishes. My mom used to make it for my best friend and I, and we could never get enough of it! The original recipe is made with basmati rice, but I prefer using quinoa instead for extra protein and fiber."-Neda
Servings
4
servings
Ingredients
  • 1 dried chile pepper, crushed
  • 1 teaspoon coriander seeds, crushed
  • 1 teaspoon cumin seeds, crushed
  • 1/2 teaspoon black pepper
  • 1 teaspoon turmeric
  • 1/4 cup peanut oil
  • 1/2 cup onions, diced
  • 3 garlic cloves, minced
  • 1 tablespoon fresh ginger root, minced
  • 1 green chile pepper, diced
  • 3 chicken breasts, cubed
  • 3/4 cup low-sodium chicken stock
  • 1 1/2 cup unsweetened coconut milk
  • 1 cup cooked quinoa
  • 2 tablespoon fresh lime juice
  • 1 tablespoon cilantro, chopped
Directions
  1. In a pan, roast chile pepper, coriander, cumin, pepper, and turmeric until they give off an aroma for 1-2 minutes. Turn off heat and transfer spices to a bowl on the side.
  2. In the same pan, heat peanut oil & sauté onions for 3-4 minutes. Add garlic, ginger, chile pepper, and chicken. Sauté for 8-10 minutes, stirring occasionally.
  3. Add roasted spices, chicken stock, and coconut milk. Simmer on low to medium heat for 20 minutes.
  4. Cook quinoa as per box instruction, and season to taste with lime and sea salt.
  5. Serve over quinoa and garnish with cilantro.
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