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 !!!!