CHICKEN PULAO WITH QUINOA AND COCONUT MILK

CHICKEN PULAO WITH QUINOA AND COCONUT MILK

Chicken pulao with quinoa is a healthy and low carb dinner in 40 minutes. It tastes spicy and flavorful with spices and coconut milk.

A low-carb dinner recipe:

Quinoa chicken pulao is a protein packed dinner recipe with quinoa and chicken. Quinoa is a healthy alternative to rice that is low in starch and carbohydrates. This chicken pulao is an excellent recipe for the ones in dieting. Quinoa and chicken together make us feel fuller for a long time. It is not only a healthy recipe for dinner but also an excellent lunch box recipe. Quinoa chicken pulao is a one-pot meal that you can cook quickly in a few minutes and pack in the lunch box. Even kids love this flavorful pulao, my little son Aldrich love this healthy dish. I just pack this quinoa chicken pulao with yogurt for a filling and healthy meal. Check out the other low carb dinner recipe, chicken chili, chicken lettuce wrap, quinoa lentils dosa and quinoa fried rice.

Smart Cooking Tips:

1. Rinse quinoa in water thoroughly to get rid of the natural bitter coating called saponin.

2. Cook the chicken thoroughly until no longer pink inside before adding the quinoa.

3. Adjust adding spices and salt according to your taste.

How to cook quinoa?

As I mentioned before Quinoa is a healthy alternative to rice. The way of cooking quinoa is also similar to the method of cooking rice. Make sure to rinse the quinoa several times until the water runs clear. This is an important step in cooking quinoa; it helps to get rid of the bitter taste from the natural coating called saponin.

In a saucepan add 2:50 cups of water, a pinch of salt and bring the water to a boil. Add rinsed quinoa, cover the saucepan with a lid and cook until all the water content absorbed by the quinoa completely.

 

How to serve quinoa chicken pulao?

Serve quinoa chicken pulao with yogurt cucumber raita.

 

CHICKEN PULAO WITH QUINOA AND COCONUT MILK

Chicken pulao with quinoa is a healthy and low carb dinner in 40 minutes. It tastes spicy and flavorful with spices and coconut milk. 

• 1 cup QUINOA
• 300 gms CHICKEN
• 1 cup ONION CHOPPED
• 2 no ROMA TOMATO
• 1 tsp GINGER GARLIC PASTE
• 0.25 tsp TURMERIC GROUND
• 0.50 tbsp CORIANDER POWDER
• 0.50 tbsp RED CHILI POWDER
• 1 tsp SALT TABLE
• 0.50 cup COCONUT MILK
• 2 tbsp OIL
• 1 tsp CUMIN SEEDS
• 2 gms CINNAMON STICK
• 2 gms CLOVES
• 1 no CARDAMOM
• 1 no BAY LEAF
• 2 cup WATER

1. Rinse quinoa in water thoroughly until the water runs clear. Use a fine mesh strainer to keep quinoa from falling out while rinsing. Chop the chicken, onion, and tomatoes finely.

2. In a pan heat oil add cumin seeds, whole spices (cinnamon stick, cloves, cardamom and bay leaf) and saute until nice aroma comes out.

3. Add chopped onion and cook until the onion becomes soft.”,”Add turmeric powder and cook until the turmeric loses its raw smell.

4. Add ginger garlic paste and cook until the ginger garlic paste loses its raw smell.

5. Add chopped tomato, salt and cook until the tomatoes become soft and mushy. Add coriander powder, red chili powder and mix well. Add a very little amount of water to avoid the spices getting burned and cook until the spices lose its smell.

6. Add chopped chicken, mix well and cook until the chicken gets cooked completely.

7. Add rinsed quinoa and mix well. Saute the quinoa with few seconds with the chicken mixture and add water, salt, and coconut milk. Mix well and bring the mixture to a boil.

8. Add chopped coriander leaves (cilantro), cover the pan with a lid and cook until all the liquid content absorbed by the quinoa completely. Uncover the lid, mix gently and serve.

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