Meat eaters rejoice, this is a delicious dish that satisfies both your cravings for protein and curry. It’s a snap to make in the kitchen, and we found that it makes enough for lunch tomorrow. To make this dish vegetarian, substitute the chicken for strips of tofu. Enjoy!
Makes: 4 Servings
Cook Time: 30 minutes
1 cup quinoa, cooked
2 tbsp olive oil
2 chicken breasts, sliced into strips
1/4 cup organic chicken broth
1 red onion, chopped
3 garlic cloves
1 handful fresh cilantro, roughly chopped
1″ piece fresh ginger, grated
zest of 1 lemon
1/2 tsp cumin
1/2 tsp tumaric
1/2 tsp corriander
1 tsp curry powder *you can add more to increase the heat if you desire
1/4 tsp ground red pepper
1.5 cups coconut milk
2 tbsp macadamis nuts, crushed
1 head butter leaf lettuce
Cook one cup of quinoa. Meanwhile, heat oil in a large frying pan over medium heat. Add the sliced chicken and cook until browned (about 10 minutes). Remove the chicken and set aside to be re added later on.
In the same frying pan add the chicken broth and let come to a boil. Add the onion, garlic, cilantro, ginger, lemon zest and spices and cook until the onion is tender. Then add the coconut milk and nuts, stir until combined.
At this point, return the chicken to the frying pan, cover and let simmer for 10 minutes. Arrange butter leaf lettuce on a plate with quinoa on top. Spoon chicken curry on top of the quinoa and serve hot with cucumber dip as dressing.
2 Responses to Indonesian Curry Salad
I’m excited to try this recipe! Just wanted to clarify which kind of coconut milk to use. I’m assuming you meant the kind from a can, not the So Delicious brand that could be poured on cereal? Thanks!
We use coconut milk from a can or preferably a tetra pak. We like earth’s choice organic coconut milk because it’s good and thick! Let us know how this turns out for you.