This coriander chicken curry is so delicious paired with some tasty coconut quinoa.
I am officially cold, so I’m looking for meals that warm my cockles. As I previously mentioned, my slow cooker has risen from the back of the cupboard, and I’m trying several different recipes with it.
I recently had a huge success with a chunk of beef, cooked in red wine and cooked over several hours, the gang loved it, it was hovered up in no time and I had no moans from Lord fussy arse, so expect that edition soon.
However lets talk convenience and spice, and this chicken curry and coriander recipe ticks those boxes. I thought I would be super healthy and try my hand at Quinoa, and it actually turned out really nice. So here is the deal…..
You will need…..
I was extremely lazy on this meal as the chicken that i picked up was already roasted and the spices were a steal at 19p.
Chicken portions( with bones in to release the flavours)
1 packet of tandoori spice mix
Several small diced peppers
Any veg to use up.
2 cups of quinoa
2 chicken stock cubes
Place everything except the quinoa and stock cubes into a slow cooker or oven proof dish with a lid and cook on a low heat for several hours.
The chicken should fall away from the bones.
Wash the Quinoa really well in cold water and then put into a pan.
Add the stock cubes , 1tsp salt and boiling water, mix well and cover.
For 2 cups of quinoa i would use 4 cups of water.
Let the quinoa gently simmer and when all the water has been absorbed, remove from the heat but keep the lid on for about 5 minutes.
If the quinoa is still crunchy, add a bit more water.
Plate up the chicken and the quinoa, sprinkle on some
coriander and enjoy……
If a hot curry is your poison, add some chilli’s to the pot when cooking, crack the chilli’s for extra heat !!!!
Check out this healthy dish for pennies xFor more healthy and diet friendly recipes have a look at http://www.recipe1.com