How to Make Delicious Chicken curry with quinoa (gluten free) fit for newbie.

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This collection of top-rated recipes highlights this versatilty, featuring chicken thighs with international accents, from chicken curry to cacciatore, chicken teriyaki to chicken tagine, biriyani and butter chicken Gluten-Free Recipes. This curry chicken salad is creamy & luscious, & super healthy. With quinoa for added protein, sun flower seeds for a little crunch & raisins for sweetness!

Use chicken breasts (or turkey breasts).
Use quinoa (white, red, or mix).
You need to prepare tomato puree (approx. 300ml).
Prepare heavy cream (or coconut milk).
Provide onions.
You need leeks.
Provide carrots.
Prepare garlic.
Use chilli pepper.
Use cumin.
Provide turmeric.
Prepare coriander seeds (aka cilantro seeds).
You need to prepare garam masala mixture.
You need to prepare salt.
You need sugar (coco flower sugar preferably).
Prepare olive oil.
Provide fresh or dried cilantro.

Short Tips:

When storing ingredients that you will use for cooking it is a good habit to stock them in large amounts as well as freeze them in plastic bags. This will certainly make preparing food easier and also much faster. For example, when preparing veggies, you can simply pull them out of the fridge freezer and also simply steam them.

Prepare your ingredients for the kari. If possible, use whole spices and grind them using mortar and pestle. This gives more flavor to your dish compared to the already grinded spices. In the end, all spices used must be grinded into powder either way..
Prepare your ingredients for the quinoa side dish..
Start with quinoa. I've used one cup of quinoa, which equals to almost 250g..
Unless properly washed, quinoa can be bitter after cooking. To avoid this, wash it properly with a boiling water -- I needed approx. 1 liter..
Add washed quinoa into a pot and add 2.5x more water than the volume of quinoa. I've used 1 pot of quinoa, hence 2.5 pots of cold water..
Add the heat until the water in the pot starts boiling. Then turn down the heat and let the water to simmer. It takes 15-20 minutes..
While quinoa cooks, prepare the main dish. Cut the meat (I've used turkey breasts) into small cubes (size of the thumb)..
Cut the onions into small pieces..
Cut the carrots into the julienne-like slices. You could also use other veggies, such as zucchini, eggplant, spring onions, bell peppers... The key thing to bear in mind is that you add veggies *at the end* of the process only to heat them up and make them smoother. You don't want them to be overcooked without that "crispiness". :-) Garlic and the chilli pepper are the only ones you add before since they give additional taste to the dish..
Cut the leeks, chilli pepper and garlic into slices..
Add olive oil and the spices into the pan, mix all together and heat it up..
Heat the mixture for 1 minute. Soon, the spices will start to form small bubbles in the olive oil..
Add onions into the spicy olive oil and saute for 3-5 minutes until onions diminish in size..
Add cubes of meat, mix it with the spicy onion and olive oil and saute it for another 3-5 minutes..
Add 1 sliced pepper and 4 cloves of garlic. Mix together..
Add 1 can tomato puree and mix together..
Add 2 spoons of sugar -- I've used the coconut flower sugar..
Add sliced leeks and cut carrots and mix well together..
Add heavy cream and mix well together..
Bring the mixture to boil and then turn off the heat..
Serve your wonderful dish. If possible, sprinkle with fresh or dried cilantro. :-) To make smoother, add a slice of.

I also need need NEED these quinoa chicken curry bowls today because, I'm going to say it in three, two, one: I am getting tired of Thanksgiving food. These delicious gluten free quinoa chicken tenders are so easy to make. Serve over salad greens or on their own with sweet Thai chili dipping sauce or salsa verde. Sear the chicken on both sides in a hot pan. When it is browned, add the curry powder, garlic, and ginger and stir well.

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