Chicken Curry & Vegetables


Chicken Curry & Vegetables

2 teaspoons olive oil divided

1 sweet onion diced

2 teaspoons fresh ginger minced

3-4 cloves garlic minced

1 head organic bunched broccoli chopped into florets

1 red pepper julienned

2 cups carrots chopped

1 zucchini sliced into circles

1-2 pounds boneless skinless chicken chopped into bite-sized pieces

1 13.5 oz can Lucky’s Market coconut milk

3-4 tablespoons curry seasoning

1-2 tablespoons brown sugar

1 cup frozen peas

1 cup red quinoa bought in bulk

2 cups water

Curry Seasoning

2 tablespoons curry powder

2 tablespoons turmeric

2 teaspoons ground coriander

1/2 – 1 tablespoon salt


Add two cups of water to a pot. Rinse one cup of red quinoa in a strainer and add to water. Bring water with quinoa to a boil. Reduce to simmer, cover and cook for approximately 16 minutes or until water is gone. Remove quinoa from heat and let sit.

In a skillet on medium heat add one teaspoon olive oil and cook the onions, ginger, garlic and carrots for approximately 5-7 minutes. Transfer from the skillet into a bowl. Place the skillet back on medium-high heat. Add the second teaspoon of olive oil and the cubes of chicken. Cook for approximately 6-8 minutes until chicken is no longer pink. Stir and flip the chicken as you cook it. Add the can of coconut milk to the chicken. Add the curry seasoning to the coconut milk. Add the onion, garlic, ginger and carrot mix back to the pan with the coconut milk. Add the broccoli, red pepper and zucchini. Cook for approximately 5 minutes until additional veggies are tender. Add 1 cup frozen peas and cook until peas are cooked. Serve curry over quinoa.