When the weather’s cold, few things warm and comfort like homemade stews and curries. And now, Bravo’s Top Chef alum and Top Chef: All Stars winner Richard Blais is sharing his own adaptation on a popular comfort food. Think traditional curry, but with the addition of a nutritious ingredient that makes the dish even more nutritious, wholesome, and satisfying.
You’re going to want to plug this hearty, healthy recipe into your regular rotation — so press play on the video above to see it.</span>
In the video clip, you’ll get the chef’s hands-on tutorial for chicken curry… with Quaker® Oats and Quaker®’s all-new dairy-alternative Oat Beverage.
Chicken Curry With Quaker® Oats
Prep time 20 minutes
Cook time 15 minutes
1 pound boneless skinless chicken thighs
4 cups low-sodium chicken stock (no-sodium stock is good, too)
1 ounce canned massaman red curry
2 cups unsweetened Quaker® Oat Beverage
1 cup Original Quaker® Oat Beverage
1 cup Quaker® Old Fashioned Oats
1/2 cup peeled and chopped carrots
1/2 cup peeled pearl onion (frozen is fine)
1/2 cup cauliflower florets or tiny potatoes
1/2 cup peas (frozen is fine)
1/2 red bell pepper cut in diamond shapes
2 tablespoon chopped cilantro
1 tablespoon chopped basil
1 lime and its zest
Simmer the Quaker® Old Fashioned Oats per manufacturer’s instructions in chicken stock and reserve. Simmer the vegetables until tender in the remaining chicken stock, adding the peas in the last minute or so. Season chicken with salt and pepper, and sear. Blend the curry paste and Quaker® Oat Beverage together. Simmer chicken and sauce together in a saucepot until the chicken is finished cooking, around eight to 10 minutes. Plate the oats on the side of a bowl. On the other side, spoon out the chicken and oat curry sauce. Top with the vegetables, the chopped herbs, and a good squirt of lime and zest. Optional: Garnish with chili oil or chopped jalapeño for a spicier curry!
Hit play on the clip above for the full walkthrough!
For nutritional info on this recipe, visit QuakerOats.com
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