Ingredients
1 cup quinoa or brown rice
2 chicken breast - cut into 1 inch cubes
3/4 cup coconut milk or cream
2 tbsp ginger - minced
2 garlic cloves - minced
1 large onion chopped
2 medium tomatoes diced
1 tsp turmeric
1 tsp of garam masala (mixture of spices)
1 tsp of ground coriander
1 tsp of ground cumin
1 tsp chili powder
Sea salt and pepper
3 tbsp of coconut oil
3 tbsp water (if needed)
Preparation
Cook quinoa or brown rice as package instructs (try cooking with fresh chicken or vegetable broth for a bit more flavour) In a bowl, mix the chicken with the coconut milk/cream. Set aside. Heat oil in a large fry pan over med-high Fry onions and garlic for a few min until they start to soften Add ginger for 30 seconds. Toss in the tomatoes and spices. Mix well and bring to a simmer. Add the water if needed. Place chicken in pan with coconut milk/cream. Mix well and simmer until chicken is cooked through. Serve over rice or quinoa.
