Summary
| Prep Time | 20 mins |
| Cook Time | 20 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 650 g chicken breast
- 2 tablespoon rapeseed oil
- 300 g sweet potato (s)
- 2 carrot (s)
- 200 g quinoa
- 1 chilli pepper (s)
- 1 onion (s)
- 2 cloves garlic)
- 20 g iner
- 3 teaspoons curry powder
- 750 ml vegetable stock
- 150 ml coconut milk
- 1 jar chickpeas
- some coriander leaves
Print Recipe
Pin Recipe Instructions
- Dice the chicken breast and fry in 1 tablespoon rapeseed oil.
- Peel and dice the sweet potatoes and carrots. Wash off the quinoa. Core and dice the chilli. Dice the onion, garlic and ginger and sauté with the chilli in 1 tablespoon of oil. Add the quinoa, sweet potatoes and carrots and fry briefly. Stir in the curry powder.
- Add the stock and coconut milk and simmer covered for 15 minutes. Add the chickpeas and the chicken cubes, season with salt and pepper. Serve the chicken and quinoa stew with chopped coriander.
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The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
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