So I had a lot of trouble naming this dish. Chicken, Chutney, Curry, Quinoa and Peaches. Too many different flavors, ingredients, tastes…. It has some Indian flavors, some South American flavors, and my own American touch. It’s a little spicy (depending on the curry you use), a little savory, and it bursts with sweetness, too. Let me know if you have a better name for it.
If you’re not familiar with quinoa, check out Diane’s post at The W.H.O.L.E. Gang. She writes about the different varieties of quinoa and the nutritional qualities, as well as additional quinoa recipes.
Quinoa Indian Chicken
2 lbs. chicken breasts, cooked and cubed
1 TBSP olive oil
1 TBSP butter
2 cloves garlic, peeled and crushed
1 medium onion, chopped
1 TBSP curry powder
3/4 tsp ground cinnamon
1/2 tsp ground ginger
1/4 Cup rice flour (or other gluten-free flour)
2 Cups chicken broth
1/4 Cup mango chutney
1 tsp lemon juice
1 (15 oz.) can of peach chunks (or use fresh cubes when in season)
1 Cup quinoa (I used red.)
2 Cups water
- Heat butter and olive oil in a large skillet over medium heat. Add the garlic and onions and saute until the onions are tender. Add the curry, cinnamon, ginger and flour. Mix well. Then gradually blend in the chicken broth and bring to a boil. Add chutney and chicken and simmer.
- While the chicken mixture is simmering, cook the quinoa according to package directions. (One cup quinoa, two cups water in a medium saucepan. Bring to a boil, then reduce heat, cover and cook until all the water is absorbed into the quinoa, about 15 minutes. Remove from heat.
- Once the quinoa is cooked: Add lemon juice and peaches (juice and all) to the chicken mixture and cook until the peaches are heated through, about 5 minutes.
- Place about 1/2 cup quinoa on a plate and top with the curry chicken mixture.
- You can substitute rice for the quinoa.
- To add even more flavor, use chicken or vegetable broth while cooking the quinoa and add a tsp curry.