Almond Chicken Quinoa Curry Bowls

• 2 Tablespoons Olive Oil
• 1 Medium Yellow Onion, Diced
• 1 pound Boneless, Skinless Chicken Breasts, Cut Into 1 Inch Pieces
• 4 cloves Garlic, Finely Minced
• 1 Tablespoon Fresh Ginger, Grated
• 1 Tablespoon Red Curry Paste
• 1 Tablespoon Curry Powder
• 1 teaspoon Garam Masala
• Salt And Black Pepper
• 3 Tablespoons Tomato Paste
• 3 cups Chicken Stock
• 1- 1/2 cup Carrots, Sliced
• 1 can (14 Oz. Size) Diced Tomatoes, Drained
• 1 cup Uncooked Quinoa
• 1/2 cups Almond Milk (I Used Almond Breeze Almondmilk Hint Of Honey Vanilla)
• Toppings: White Or Brown Rice, Almond Butter, Sliced Almonds, Green Onions, Cilantro

1. In a large and deep pot, add the olive oil.
2. Heat it over medium-high heat and then add the onion.
3. Saute the onion for 4-5 minutes or until tender.
4. Add the chicken, garlic, ginger, curry paste, curry powder, garam masala and a dash of salt and black pepper.
5. Toss to coat.
6. Cook for an additional 5 minutes.
7. Stir in the tomato paste and cook for an additional 2 minutes, or until the tomato paste is darker red in color.
8. Whisk in the chicken stock.
9. Bring the mixture to a boil and then reduce to a simmer.
10. Add the carrots, tomatoes and quinoa.
11. Cover and cook until the quinoa is completely cooked through, about 20-25 minutes.
12. Stir in the almond milk, and cook for an additional 5 minutes.
13. Serve the stew-like mixture in bowls, garnished with rice, almond butter, sliced almonds, green onions, cilantro, or anything else youd like to add!
14. Enjoy!

olive oil, yellow onion, chicken breasts, garlic, fresh ginger, red curry, curry, garam masala, salt, tomato paste, chicken, carrots, tomatoes, quinoa, almond milk, brown rice

Taken from tastykitchen.com/recipes/main-courses/almond-chicken-quinoa-curry-bowls/ (may not work)