Almond Chicken Quinoa Curry Bowls Recipe

Name: Almond Chicken Quinoa Curry Bowls
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Tablespoons Olive Oil; 1 Medium Yellow Onion, Diced; 1 pound Boneless, Skinless Chicken Breasts, Cut Into 1 Inch Pieces; 4 cloves Garlic, Finely Minced; 1 Tablespoon Fresh Ginger, Grated; 1 Tablespoon Red Curry Paste; 1 Tablespoon Curry Powder; 1 teaspoon Garam Masala; Salt And Black Pepper; 3 Tablespoons Tomato Paste; 3 cups Chicken Stock; 1- 1/2 cup Carrots, Sliced; 1 can (14 Oz. Size) Diced Tomatoes, Drained; 1 cup Uncooked Quinoa; 1/2 cups Almond Milk (I Used Almond Breeze Almondmilk Hint Of Honey Vanilla); Toppings: White Or Brown Rice, Almond Butter, Sliced Almonds, Green Onions, Cilantro

Servings: persons

2 Tablespoons Olive Oil
1 Medium Yellow Onion, Diced
1 pound Boneless, Skinless Chicken Breasts, Cut Into 1 Inch Pieces
4 cloves Garlic, Finely Minced
1 Tablespoon Fresh Ginger, Grated
1 Tablespoon Red Curry Paste
1 Tablespoon Curry Powder
1 teaspoon Garam Masala
Salt And Black Pepper
3 Tablespoons Tomato Paste
3 cups Chicken Stock
1- 1/2 cup Carrots, Sliced
1 can (14 Oz. Size) Diced Tomatoes, Drained
1 cup Uncooked Quinoa
1/2 cups Almond Milk (I Used Almond Breeze Almondmilk Hint Of Honey Vanilla)
Toppings: White Or Brown Rice, Almond Butter, Sliced Almonds, Green Onions, Cilantro

1
In a large and deep pot, add the olive oil.
2
Heat it over medium-high heat and then add the onion.
3
Saute the onion for 4-5 minutes or until tender.
4
Add the chicken, garlic, ginger, curry paste, curry powder, garam masala and a dash of salt and black pepper.
5
Toss to coat.
6
Cook for an additional 5 minutes.
7
Stir in the tomato paste and cook for an additional 2 minutes, or until the tomato paste is darker red in color.
8
Whisk in the chicken stock.
9
Bring the mixture to a boil and then reduce to a simmer.
10
Add the carrots, tomatoes and quinoa.
11
Cover and cook until the quinoa is completely cooked through, about 20-25 minutes.
12
Stir in the almond milk, and cook for an additional 5 minutes.
13
Serve the stew-like mixture in bowls, garnished with rice, almond butter, sliced almonds, green onions, cilantro, or anything else youd like to add!
14
Enjoy!

770

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 Tablespoons Olive Oil, 1 Medium Yellow Onion, Diced, 1 pound Boneless, Skinless Chicken Breasts, Cut Into 1 Inch Pieces, 4 cloves Garlic, Finely Minced, and more.

Yes, Almond Chicken Quinoa Curry Bowls falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Almond Chicken Quinoa Curry Bowls

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions