Like all amateur chefs, sometimes I just don’t feel like cooking. As much as I prefer to make all my own sauces and not use packaged, prepared products (alliteration unintended) whenever possible, there are nights when I just don’t have the time.
That’s why I keep a few staples on-hand, like a good tomato sauce … and for this particular recipe, Maya Kaimal Madras curry. You can obviously make your own, if you’re so inclined.
My goal was to throw together a one-pot chicken curry recipe for dinner. I succeeded. Here’s the result … my Chicken Curry Recipe with Quinoa, Turnips & Ancho Chiles. It’s low in fat and salt, and has several servings worth of veggies.
|Prep Time||Cook Time||Serves|
- 8 oz. chicken
- 1/2 cup quinoa
- 1 cup butternut squash
- 1 turnip
- 1 ancho chile pepper
- 1/2 cup curry
- 1/2 cup low sodium vegetable broth
- 1/4 cup Greek yogurt
Peel the turnip and and butternut squash and cut into 1/2-inch pieces. Cut the ancho chile into thin strips. Cook chicken in a pan and set aside. Bring a separate pot to a boil, reduce heat to low, and simmer quinoa in covered pot for 15 minutes. Set aside. Cook the butternut squash and vegetable broth in a pan over medium heat for 15 minutes over medium-low heat. Add the chile pepper and turnip and cook for an additional 5-10 minutes. Cut chicken into 1-inch pieces. Add chicken, quinoa, curry, and Greek yogurt to pan with vegetables. Reduce the heat to low and simmer for another 5 minutes.
486 calories, 10 g fat, 60 g carbs (5 g fiber), 38 g protein, 454 mg sodium