3 boneless, skinless chicken breasts

2 tbsp fresh green seasoning

3 cloves garlic, chopped

1 tsp salt

½ tsp black pepper

Juice of 1 small lime

3 pimento peppers, chopped

½ tsp cayenne pepper or red chilli flakes

2 – 3 cups cooked quinoa

1½ tbsp curry powder

1 tsp cumin powder

1 tsp garam masala

1 medium onion, diced

1 sweet pepper, diced

1 cup fresh sliced mushrooms

2 tbsp oil


  1. Cut the chicken breasts into medium chunks. Season with the green seasoning, garlic, salt, black pepper, cayenne, pimento peppers and lime juice. Let marinate for at least 1 hour.
  2. Heat oil in a large sauté pan or pot over medium high heat. Mix together the curry powder with a little water to make a thin paste.
  3. Add the curry mixture to the hot oil, stirring quickly for 1 – 2 minutes or until the mixture thickens, being careful not to burn the curry. Add the onions and cook for 1 minute.
  4. Add the chicken and mix well, ensuring the chicken and curry is well mixed together. Add the mushrooms and sweet pepper, garam masala, cumin and stir. Season with a little salt and pepper. Cover and let cook for a few minutes until the chicken is almost cooked, stirring intermittently.
  5. Mix the cooked Regal Quinoa into the chicken along with a little salt, and pepper. Cover and let heat through. Taste and adjust seasoning if necessary and serve.

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