Tropical Coconut Curry Chicken with Quinoa

This tropical coconut curry chicken with quinoa is a flavorful and easy-to-make dish that's perfect for a weeknight meal. The chicken is cooked in a flavorful coconut curry sauce, and the quinoa adds a nutty flavor and texture. The dish is also gluten-free and dairy-free, making it a great option for those with dietary restrictions.

I first had this dish at a Thai restaurant in New York City. I was immediately hooked on the combination of flavors, and I knew I had to recreate it at home. After a few tries, I finally perfected the recipe, and I'm excited to share it with you today.

Prep time: 15 | Cook time: 12 | Serves: 4

Ingredients

• 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
• 1 tablespoon avocado oil
• 1 onion, chopped
• 1 red bell pepper, chopped
• 1 can (14 ounces) coconut milk
• 1 tablespoon red curry paste
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon ground cumin

Instructions

1. Preheat your air fryer to 400°F (200°C).
2. In a large bowl, combine the chicken, avocado oil, onion, and bell pepper.
3. In a small bowl, whisk together the coconut milk, curry paste, turmeric, and cumin.
4. Pour the coconut milk mixture over the chicken and vegetables and toss to coat.
5. Place the mixture in the air fryer basket and cook for 10-12 minutes, or until the chicken is cooked through and the vegetables are tender.
6. Serve over cooked quinoa.

Why It Works

• The coconut milk adds a rich and creamy flavor to the dish.
• The red curry paste gives the dish a bit of heat and spice.
• The turmeric and cumin add depth of flavor to the dish.
• The quinoa adds a nutty flavor and texture to the dish.
• The dish is gluten-free and dairy-free, making it a great option for those with dietary restrictions.