How to Prepare Yummy Turmeric Chicken And Quinoa

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Turmeric Chicken And Quinoa. In a large Dutch Oven, heat the olive oil to medium and add turmeric. Cook until browned on both sides. Allow to cool and then shred.

Turmeric Chicken And Quinoa Heat oil in fry pan over medium heat, add garlic and onion cook for a few minutes until soft. Add minced chicken and mix until it is broken up, if you leave it too long, large clumps will form. Add turmeric to chicken and mix to coat it. You can have Turmeric Chicken And Quinoa using 15 ingredients and 2 steps. Here is how you cook that.

Ingredients of Turmeric Chicken And Quinoa

  1. It’s 2 lb of Boneless skinless chicken or tempeh.
  2. Prepare 1 tsp of Salt.
  3. Prepare 1/2 tsp of Fresh ground black pepper.
  4. You need 1 tbsp of Extra virgin olive oil.
  5. It’s 1 tsp of Ground turmeric.
  6. Prepare 1 of Onion, chopped.
  7. It’s 1 tbsp of Grated chopped peeled ginger.
  8. Prepare 4 clove of Garlic, minced.
  9. You need 2 of Plum tomatoes, chopped.
  10. Prepare 1 1/2 tsp of Curry powder.
  11. Prepare 1/2 tsp of Ground cumin.
  12. You need 2 cup of Quinoa, rinsed.
  13. It’s 2 of Bay leaves.
  14. You need 1 1/2 tbsp of Asian Fish sauce.
  15. It’s 2 3/4 cup of Chicken broth or vegetable broth.

Heat oil in fry pan over medium heat add garlic and onion cook for a few minutes until soft. Add chicken mince and mix until it is broken up, if you leave it to long large clumps will form. Add turmeric to chicken and mix to coat it. Transfer the chicken to a plate.

Turmeric Chicken And Quinoa step by step

  1. Season the chicken with salt and pepper. In a large Dutch Oven, heat the olive oil to medium and add turmeric. Stir and add chicken. Cook until browned on both sides. Transfer to a plate. Allow to cool and then shred..
  2. Add the onion and ginger and cook for 8 minutes. Add garlic, tomatoes, curry powder, cumin and quinoa. Cook, string constantly for 3 minutes. Return the chicken to the pot. Add bay leaves, fish sauce and chicken broth. Bring to a simmer. Cover and cook over low heat for 25 minutes. Remove from heat and let stand covered for 5 minutes..

Add the onion, garlic, and ginger to the pot. Add the curry powder, cumin, cinnamon, rice and tomatoes. Season the chicken with salt and pepper. In a large Dutch Oven, heat the olive oil to medium and add turmeric. Cook until browned on both sides.

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