Category Recipe Corner
Coconut Curried Chicken and Kale
A tasty dish that won't disappoint
Cook Time 20 minutes
- 1 lb of chicken breasts cut into strips or small pieces
- 1 cup quinoa rinsed
- 3 carrots chopped
- 1 sweet onion chopped
- 1 head Kale de-stemed, hand shredded
- 1 yellow pepper chopped or 1 yellow zucchini
- 2 tbsp olive oil
- 1 tsp chili flakes
- 2 tbsp turmeric
- 1 tsp sea salt
- 1 can lite coconut milk
In pan, cook chicken pieces fully over medium-high heat for about 5-7 minutes, with a little water to prevent sticking. Set aside.
In a bowl, mix turmeric with 1 can of coconut milk
In a small pot, boil 2 cups of water. Add 1 cup of quinoa and cook for 10 minutes, or until most of the water has been evaporated. Remove from heat and let sit covered for 5 mins.
In a pan add olive oil, carrots, yellow pepper, onion, and spices. Cook over med-high heat for 3-5 minutes until veggies are bright, but not over cooked.
Add coconut turmeric mixture and chicken and kale and allow to cook for 5 more minutes or until quinoa is ready.
Serve a top a bed of quinoa.