I love a good curry! They’re bursting with flavour, easy to make (well, depending on your recipe), and you can store them in the fridge to enjoy throughout the rest of the week!
This curry is great for vegetarians and omnivores alike. Obviously, to go veggie, just omit the chicken. If you are using chicken (in any recipe), you want to make sure you’re sourcing from a farm that doesn’t use antibiotics or hormones on their poultry. In countries like the US, hormones are banned in the poultry in industry, but from what I understand, in the Philippines it is more common and legal (RA No. 1556). I sourced my ingredients from Healthy Options, where I opted for organic and the meat is hormone and antibiotic free.
- 600 g Healthy Options chicken breast
- 1 Tbsp olive oil
- 2 small onions, chopped
- 4 garlic cloves, smashed
- 1 thumb ginger, peeled and thinly sliced
- 4 tsp curry powder
- 1 carrot, sliced into 1 inch cubes
- 1 cup string beans
- 2 tomatoes, halved
- 1 can coconut cream
- 1 tsp sea salt
- ¼ tsp pepper
- ½ Cup chicken stock
- 2 cups tri color quinoa
- Cook the tri-color quinoa according to package directions.
- Sauté onions, garlic and ginger in olive oil for a few minutes until the onions are translucent.
- Add half the curry powder and chicken. When chicken is brown on both sides, add coconut cream and chicken stock. Simmer for 20 minutes until cooked through.
- Add carrots first then the string beans. Season with a pinch of salt and pepper and the rest of the curry powder. Simmer until carrots are tender and add tomatoes last.