• Sweet Ginger Chicken Curry And Quinoa
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Sweet Ginger Chicken Curry And Quinoa

Sweet Ginger Chicken Curry And Quinoa

  1. 150 Free Range Chicken Thigh Fillets
  2. 100 Coconut Milk
  3. 50 Cherry Tomatoes
  4. 50 Snow Peas
  5. 10 Ginger
  6. 1 Onions
  7. 1 Garlic
  8. 1 Curry Powder
  9. Quinoa
  10. Extra Virgin Olive Oil*
  11. Salt And Pepper*

*Pantry items not included in your Pepper Leaf box.

  1. 300 Free Range Chicken Thigh Fillets
  2. 200 Coconut Milk
  3. 100 Cherry Tomatoes
  4. 100 Snow Peas
  5. 20 Ginger
  6. 2 Curry Powder
  7. 1 Onions
  8. 1 Garlic
  9. Quinoa
  10. Extra Virgin Olive Oil*
  11. Salt And Pepper*

*Pantry items not included in your Pepper Leaf box.

  1. 450 Free Range Chicken Thigh Fillets
  2. 300 Coconut Milk
  3. 150 Cherry Tomatoes
  4. 150 Snow Peas
  5. 30 Ginger
  6. 3 Curry Powder
  7. 2 Onions
  8. 2 Garlic
  9. Quinoa
  10. Extra Virgin Olive Oil*
  11. Salt And Pepper*

*Pantry items not included in your Pepper Leaf box.

  1. 600 Free Range Chicken Thigh Fillets
  2. 400 Coconut Milk
  3. 200 Cherry Tomatoes
  4. 200 Snow Peas
  5. 40 Ginger
  6. 4 Curry Powder
  7. 2 Onions
  8. 2 Garlic
  9. Quinoa
  10. Extra Virgin Olive Oil*
  11. Salt And Pepper*

*Pantry items not included in your Pepper Leaf box.

  1. 900 Free Range Chicken Thigh Fillets
  2. 600 Coconut Milk
  3. 300 Cherry Tomatoes
  4. 300 Snow Peas
  5. 60 Ginger
  6. 6 Curry Powder
  7. 3 Onions
  8. 3 Garlic
  9. Quinoa
  10. Extra Virgin Olive Oil*
  11. Salt And Pepper*

*Pantry items not included in your Pepper Leaf box.

Prep:

  1. Soak Quinoa In Cold Water.
  2. Remove Any Excess Fat And Cut Chicken Into 2cm Pieces.
  3. Peel And Chop Onion.
  4. Peel And Crush Garlic.
  5. Wash Cherry Tomatoes.
  6. Wash And Trim Snow Peas.
  7. Peel And Finely Grate Ginger.

Method:

  1. Drain and rinse quinoa under cold water. Place in a large saucepan with measured water and bring to the boil. Simmer, covered for about 15 minutes, or until liquid is absorbed. Remove from heat and stand, covered, for 5 minutes.
  2. Meanwhile, heat oil in a large stockpot over a medium heat. Add onion. Cook, stirring occasionally, until soft. Increase heat to high. Add chicken, curry powder, ginger and garlic. Cook until chicken is nicely browned. Add a dash of water, sugar, salt and pepper and coconut milk.
  3. Simmer, uncovered, for about 10 minutes, or until tender. Stir in tomatoes and peas. Simmer for a further minute until peas are soft.
  4. Serve curry over quinoa.
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