Another evening with the husband out enjoying a steak feast with work peeps, so another chance for me to cook something a little more outside the box. My friend Monica pinned this recipe on Pinterest and as soon as I saw it I knew it had to get in my belly.
The original recipe said it was more like a stew, so she added rice but I really reduced this recipe enough so that it would stand alone. I can see by not reducing that you’d have a lot “soupier” of a consistency, so you would want to add something a little more substantial like rice or pasta, but then what’s the point of having the quinoa?
The original recipe also said you could make this in the crockpot and cook on high for 4 hours or low for 6-8 but I find crock pot recipes can really dry dishes out, so I would strongly suggest not cooking it that way and going the more involved route!
Serving Size (6 People)
1 tablespoons olive oil
1 cup diced onions
1 lbs. boneless skinless chicken breasts cut into 1- 1 1/2 inch cubes
1/4 teaspoon cumin
1/8 teaspoon onion powder
1/8 teaspoon garlic powder
2 tablespoons curry paste
2 teaspoons garam masala
1 tablespoon ginger paste
4 cloves garlic
2 cups tomato puree
2 cups chicken broth
3 cups peeled and diced eggplant
2 cups diced fresh tomatoes
1 cup uncooked quinoa
1-2 Scallions finely chopped for topping
- Season your cubed chicken with powders and cumin
- Heat the olive oil in a deep frying pan over medium high heat, once hot add the onions and sauté for 2-3 minutes until soft and fragrant
- Add the chicken, curry paste, garam masala, ginger, and garlic. Stir fry for another 3-5 minutes to brown the chicken
- Add the tomato puree, chicken broth, eggplant, tomatoes, and quinoa. Bring to a bowl, then cover and simmer for 15-20 minutes if you want it to be more of a soup, and 20-30 minutes if you want it to be more of a thick dish. You know the quinoa is cooked when it has the ring around the grain! Mine was done within 20 minutes and I let it cook for another 5-10 minutes to thicken.
- When everything is cooked through, top with scallions and serve (you can really top with anything you like!)
This is really a standalone, one pot dish. I would suggest serving with some naan bread!