Ginger Tamarind Chicken with Coconut Cashew Quinoa

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Cook Time

45 mins

Chef's Pick

Fresh Every Time

Serving

4 Persons

Categories :

Lunch

Ginger Tamarind Chicken with Coconut Cashew Quinoa is a delightful fusion dish that combines savory, sweet, and tangy flavors. Originating from a blend of Southeast Asian culinary traditions, it features succulent chicken infused with a ginger-tamarind marinade, offering a perfect balance of warmth and zest. The accompanying quinoa cooked with creamy coconut milk and crunchy cashews adds a nutty richness that complements the chicken beautifully. This dish is adored for its vibrant taste profile and nutritional benefits, delivering a satisfying meal that is both healthful and indulgent. The interplay of textures and flavors makes it a favorite for those seeking an exciting yet nourishing lunch option.

Ingredients

Serving Size:

Chicken – 500 Grams
Ginger – 2 Tbsp
Tamarind Paste – 3 Tbsp
Quinoa – 1 Cups
Coconut Milk – 1 Cups
Cashew – 0.5 Cups
Onion – 1 Piece
Garlic – 3 Cloves
Soy Sauce – 2 Tbsp
Olive oil – 2 Tbsp

Nutrition

Per Serving

550 Kcal

Calories

30 Grams

Total Fat

10 Grams

Saturated Fat

80 Mg

Cholesterol

600 Mg

Sodium

45 Grams

Total Carbohydrates

5 Grams

Dietary Fiber

10 Grams

Sugars

35 Grams

Protein

Directions

Step 1

Marinate the chicken with ginger, tamarind paste, and soy sauce for 20 minutes.

Step 2

In a pan, heat olive oil and sauté chopped onion and garlic until golden.

Step 3

Add marinated chicken to the pan.

Step 4

Cook until chicken is browned and cooked through.

Step 5

Rinse quinoa under cold water and drain.

Step 6

In a pot, bring coconut milk to a boil, add quinoa and cashews, and simmer until quinoa is cooked.

Step 7

Serve chicken over coconut cashew quinoa, garnishing with fresh herbs if desired.

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Ginger Tamarind Chicken with Coconut Cashew Quinoa

Categories :

Ingredients

Nutrition