So here we have it. The curried chicken quinoa with peas recipe…that I will be making 3 times a week, just for Tyler.
Well, maybe not that often…but it’s certainly one I will be adding to our regular rotation!
There is so much flavor in this recipe, despite it’s simplicity. This is what I love about One Dish Dinners!
Saute the chicken pieces, chopped onion and crushed garlic in a Dutch Oven.
Spicify.
Stir in the canned tomatoes.
Add water.
Quinoa.
Voila. (Minus the peas.)
(Those get mixed in at the end.)
Are you ready for this “Tyler couldn’t get enough of it” recipe?!?
I hope you enjoy it as much as Tyler did!!!
Curried Chicken Quinoa with Peas
Ingredients
- 1 Tbsp olive oil
- About 1 1/2 lb. boneless skinless chicken thighs, cut into bite size pieces
- 1 small red onion, chopped
- 2 garlic cloves, crushed
- 1 15 oz. can petite diced tomatoes
- 1 Tbsp curry powder
- 1/2 Tbsp chili powder
- 1 tsp nutmeg
- 2 cups water or chicken broth
- 1 cup quinoa
- 1 12 oz. bag frozen peas
- Salt and pepper to taste
Directions
- Add the oil, chicken pieces, chopped onion and garlic to a Dutch oven. Saute for about 10 minutes, or until chicken pieces are mostly cooked.
- Add the diced tomatoes, undrained, curry powder, chili powder and nutmeg. Stir until combined and let cook for about 5 minutes.
- Stir in the water and bring to a bubble. Stir in the quinoa, bring to rolling boil and then reduce heat to medium low, cover and cook for 20 minutes. With about 5 minutes left to cook, stir in the frozen peas.
- Turn heat to low and keep warm until ready to serve.
- Makes 4 adult portions.
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Ooooh!! TOTALLY going to try this one (sans the chicken/broth–I’m a vegetarian). My husband and I LOVE quinoa and are always looking for new recipes for this underappreciated protein!
Thanks for the great idea!
http://veganfeastkitchen.blogspot.com/2008/02/homemade-veggie-broth-powder-big-batch.html <— this recipe for the no-chicken stock powder changed my life!! I'm vegan, so I often need something other than the usual veggie broth. This fits the bill, and is easy to make a big batch of the mix and store in the fridge. So much better than buying premade!
Oh my goodness, I cannot WAIT to try this! I actually think I already have everything on hand… Dinner tomorrow! Thank you!!
Thanks for the recipe. It looks so easy but so good.
This looks awesome! My 18 month old (with food intolerances) will LOVE this! So glad to hear it lived up to the toddler review!
Looks great but have gluten & fructose intolerance, makes all meals very bland….
No onion no garlic… No peas so this recipe wouldnt taste much
gonna make this with rice since thats what ive got and im currently doing a pantry cooking challenge with myself. looks really easy too!
Are you changing the recipe at all when substituting rice for the quinoa? I was thinking of doing the same thing. Oh, and hubby doesn’t like curry, so I’ll have to think of something else there, too.
Cooking times may be different with rice but that should be the only difference.
Don’t change the curry! that’s what makes the recipe so good! 🙂
Can fresh tomatoes be used instead of canned ones? I’d like to avoid Bisphenol-A as much as possible. Thanks!
If you use fresh tomatoes, it’s best to use small ones (like cherry) and cut them into whatever size you deem is ‘bite’ (I like to quarter them lengthwise). If you want them soft like canned tomatoes, put them in while you are sauteing. If you want them to stay mostly the same texture, add them after you are done cooking. I like to cut them up and then have everyone add them to their bowl individually because I like alot of tomato and my toddler doesn’t. I also like them to be firmer if I’m not using canned; but if they are wrinkly because of age, I saute.
We love quinoa and chicken..looking forward to trying this!
I just bought some quinoa and had no idea what to do with it. I so know what I am making next week!!! Thanks for sharing this great recipe.
Gerky
I have been wanting to try quinoa…this will be the recipe I’ll try first!
Oooh, this looks really good, and easy! We will be trying this recipe soon! Thanks!
Well, I wasn’t a fan of quinoa the one time I tried it, but maybe I’d like it this way. It certainly looks good. Making my menu plan and grocery list now, for next week, so I think I’ll try this one! (Does this count for the entry?) 😀 (I’m also signing up for the email newsletter. I love all your recipes and money saving ideas!)
Always looking for new quinoa recipes! Will try this one. My family is a little weirded out by it still but if they are hungry;] Keep em coming! So excited for your new site too. Who likes to do dishes? Thank you
I will be making this in the very near future! Love the new site!! 🙂
I’ve never made quinoa and this sounds so yummy!
I’m going to make this! I actually have ALL the ingredients on hand and we LOVE quinoa! Yum!
Blessings,
Mel
Please feel free to stop by: Trailing After God
Will try this one out, I loveee quinoa! but perhaps with aubergine/courgette instead of chicken! thanks for sharing!
Made it yesterday and everybody loved it! Thank you!
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I made this tonight. Delicious! I divided the recipe in half but kept the quinoa amount the same. It will be a great curry to have in the summer. Just the right amount of heat and full of flavor. Quick, too.
Made this recipe for dinner last night. SO good! This will definitely become a regular at our house. I made it with brown rice since I don’t have any quinoa. Still very delicious and I didn’t have to change the recipe at all to make the substitution. The brown rice took a little longer to cook but that was the only difference. I’m sure it could just as easily be made with white rice. Highly recommended!
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I made this recipe earlier tonight with my own minor twists to it and it came out fantastic. Thanks for Sharing Erin 🙂
My husband and I loved this! Our 17 month old daughter was served this as well. We kept taking bites saying mmmm and nodding our heads so she would try it. She just stared at us and with a stone cold look shook her head no slowly. My husband actually cried from keeping his laughter in! She ended up eating it and loved it! Except for the peas. Oh well. Thanks for the great recipe!
Made this a few nights ago and loved it; I’m finishing up the leftovers for lunch today.
One thing I’ve learned about cooking quinoa is that it’s a good idea to rinse it under cold water for several minutes before you cook it; this gets rid of much of the bitter taste that it can have sometimes.
It’s good that you mentioned rinsing the quinoa (until the water isn’t cloudy anymore), for those who’ve never cooked with it! Even though it takes more time, toasting makes quinoa have a bit of a nutty flavor. After rinsing, spread out on a cookie sheet (or parchment paper, wax paper, whatever) to dry. Toast in a dry skillet for a couple minutes, until just turning golden, then the quinoa is ready for your recipe. A healthy vegetarian cooking chef gave me that tip, and it’s worth the extra steps with the end result. YUM!
Oh, one question for Erin (or those who may know). Is this recipe heated a mild, or a medium? I have a wimpy palate, and can only handle foods that are deemed “mild” in heat (i.e. I only buy mild salsa, medium is too spicy for me).
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Thanks, Erin! We’ll be having this for dinner tonight 🙂
I was looking for a quinoa, chicken and curry recipe and came across this. I did not have all of the ingredients. I had a left-over rotisserie chicken, a can of tomatoes with garlic, peas and all the spices, but no onions or garlic. I did have a yellow pepper and mushrooms, so sauted them in the olive oil with onion powder and a little white wine. I cut up the chicken and threw it in to warm then followed the recipe. It came out wonderful. Curry, nutmeg, chile powder…what’s not to like? Thanks!
I made this for dinner last night and it was soooo good. Can’t wait to get to the leftovers for lunch today. Thank you!!
mmm… looks good, and I actually have everything in my cupboard. Forget the chicken stirfry tonight, I’m trying this!
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Made this and it was excellent, but for some reason thought I needed to add peanut butter…I added about 1/2 cup and wow — yummo! Will add some more curry, too:)
(I apologize to those with peanut allergies).
What a yummy addition…even if accidental!
Erin
I made this but didn’t have quinoa or rice so I used couscous. The whole bottom layer was burnt! Was that because couscous shouldn’t cook for as long? Or I didn’t add enough liquid?
Could be both reasons…I don’t cook with couscous much, so I’m not sure what to tell ya! You’ll have to check the couscous package to get the right water portions and cooking times. Bummer!
I made this tonight. I don’t have a dutch oven so i made it in a large nonstick sauce pan. It was really delicious!! Those 20 mins when it was cooking were torture, my whole apartment smelled delicious!
I tried this tonight. Yummy! I used about half the curry this time since I wasn’t sure how my family would like it. And I ended up using pumpkin pie spice instead of just nutmeg. My husband and son both liked it too.
So glad you enjoyed it…I love the pumpkin pie spice idea! Yum!
Erin
I might have to try the pumpkin pie spice idea – I made this for supper tonight & not loving the nutmeg flavor (too prominent for me). Or maybe just cut the nutmeg in half. Hmmm Overall Delicious recipe though! Thank you!
Will try this out on recommendation of a friend… looks yummy and I’m not generally a curry fan
This is so yummy had it heaps now , tonight we are trying it with prawns instead of chicken.
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Made this last night. saved 3 portions for my lunches this week.
this was soooooo delicious.
i used 1/2 regular quinoa and 1/2 red quinoa. turned out amazing!
PS: my mom had a dutch oven laying around so i stole it, and now i wanna use it everyday. best invention ever!
LOL!
Awesome…so glad you enjoyed it! Love the idea of half-half quinoa too…yum!
Erin
We really enjoyed this! It is hearty and delicious and we’ll be making it again soon.
Made this tonight, and it was absolutely delicious. Actually seemed to make closer to 8 servings than 4. Yay, leftovers! We’ll definitely be making this again. Thanks so much!
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I am currently making this for dinner tonight! It smells so good and I’m happy to know of a good hearty recipe for quinoa. I had to make a few alterations due to being out of stuff. I had to leave out the chili powder (which I absolutely LOVE in everything), I used veggie broth instead of chicken broth (because I had some leftover) and I used fresh tomatoes instead of canned (we had a ton left over from hamburgers yesterday!) I’m so excited to taste it! Thanks for posting this recipe! 🙂
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I found your recipe through foodgawker.com and made this today. It is sooo yummy! Thanks for the recipe! Love it!
I can’t have tomatoes, but I am definitely going to try this and will modify as necessary. Curry is a FAVORITE of mine. 🙂
Terrific!
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Just made this and was a hit! I added a little garam masala to give it an additional indian kick! I am a vegetarian so made mine with tofu and made my husbands with chicken. Delicious and easy to follow recipe!
So delicious! I’m eating it while I write this review! All 3 of my kids (2 of whom are picky eaters) loved it too! I used chicken breast and a regular onion because already had them. Next time I’m going to try it with shrimp! YUMMY!
Thanks for sharing Carla! Adding shrimp is a great idea 🙂
~ Erin
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I really enjoyed this recipe – easy to make and good flavor. I used fresh tomatoes since I didn’t have any canned, and I’m thinking that’s why mine turned out a little on the dry side. I also used about 2 cups of chickpeas in place of some of the chicken since I only had one chicken breast to add! Thanks for a great recipe 🙂
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I make this ALL the time for lunches for work. I like to halve the amount of chicken and add half a head of cauliflower. I also like to put it in individual containers over a bed of baby spinach. I microwave it at work and then stir in the spinach. It’s perfect!! Thanks for this recipe. Love it!
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