Quinoa Chicken Curry Bowl
A colorful, healthy and delicious dish made with quinoa, chicken, curry spice, tomatoes and eggplant. This meal is quick and easy to make and you can make it as spicy as you want. Cooking directions also include both Slow Cooker and Instant Pot methods.
1 tablespoon extra virgin olive oil1 small onion, diced1 pound boneless skinless chicken thighs, or breasts, cut into cubes2 tablespoons curry powder2 teaspoons cumin1 teaspoon ginger3 garlic cloves, mincedSalt and black pepper to taste1 3/4 cups chicken broth3 cups eggplant, peeled and diced1 cup quinoa, uncooked, rinsed well
Toppinggreen onion, choppedcilantro, chopped
- Heat oil in a large pot over medium heat. Add onions and saute for 2 to 3 minutes or until soft and transparent. Add the chicken, curry powder, cumin, ginger, garlic, salt and black pepper. Stir and cook for 3 to 5 minutes to brown the chicken.
- Add crushed tomatoes, chicken broth, eggplant and quinoa, stir to combine. Cover and simmer for 15 to 20 minutes or until chicken is tender and quinoa is cooked. Stir in diced tomatoes and cook for an additional 2 minutes to heat through.
- Serve in bowls and top with cilantro, green onions and sliced almonds.
Slow Cooker - place all ingredients, except toppings in slow cooker, cover and cook on high for 4 hours or low for 6 to 8 hours. Stir before serving.
Instant Pot - Heat oil in inner pot. Saute onions until soft and transparent, add chicken, curry powder, cumin, ginger, garlic, salt and black pepper; brown chicken, about 3 to 5 minutes. Turn off pot. Add crushed tomatoes, broth, eggplant, quinoa and diced tomatoes; stir well. Place lid on, make sure valve is set to 'Seal'. Cook on Manual setting on High pressure for 25 minutes. Allow to natural pressure release, open lid and stir. Check for seasoning before serving.