Chicken Curry

it's been a long time since we have had curry and tonight, i felt in the mood for it. i looked around in my freezer and pantry for items i could put into a chicken curry. i like coconut curry so i pulled out reduced fat coconut milk and had some leftover curry paste in the fridge.

i found some edamame in the freezer and some garbanzo beans in the pantry. i threw in some onions and carrots and voila - chicken coconut curry. i used quinoa instead of rice to make it even healthier. it was supper yummy and just spicy enough.

the only thing annoying about quinoa is it needs to be rinsed well before cooking. something on it makes it bitter if you skip this step. so, don't forget, rinse your quinoa!

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Chicken Coconut Curry

(serves 4)

1 c uncooked quinoa

1 tbs olive oil

6 chicken tenderloins (or 3 chicken breasts) cut into bite sized pieces

1 onion, thinly sliced

1/2 c shredded carrots

14.5 oz can garbanzo beans

1 c edamame, shelled

1 c reduced fat coconut milk

5 tbs curry paste

rinse quinoa well and cook according to package.

heat olive oil in large skillet on medium heat. saute onions and carrots for 3 mins. add chicken to pan and brown 2 minutes on each side. add edamame and beans. in small bowl, whisk together coconut milk and curry paste. add to pan. reduce heat and simmer, covered until chicken is cooked though (approximately 5 minutes).

serve chicken curry on top of cooked quinoa.