•     1 tbsp butter or olive oil
  •     1 cups chopped
    • celery
    • onions
    • carrots
  •     minced garlic
  •     1lb boneless skinless chicken breast, cubed
  •     1 tbsp grated ginger root
  •     2 tsp curry powder
  •     1 tsp chili powder
  •     1/2 tsp ground cumin
  •     3 whole cloves
  •     4 cups reduced-sodium chicken broth
  •     1 can no-salt-added diced tomatoes,  drained
  •     1/2 cup uncooked quinoa
  •     1/2 tsp each salt and freshy ground black pepper
  •     1 large apple, peeled and chopped
  •     3/4 cup light coconut milk
  •     3 tbsp minced fresh cilantro or parsley



  1. Melt butter in a large pot over medium heat. Add celery, onions, carrots and garlic. Cook and stir for 3 to 4 minutes, until vegetables begin to soften.
  2. Add chicken. Cook until chicken is no longer pink.
  3. Add ginger root, curry powder, chili powder, cumin and cloves.
  4. Cook and stir for 1 more minute.
  5. Add broth, tomatoes, quinoa, salt and pepper. Bring to boil.
  6. Reduce heat to medium-low.
  7. Cover and simmer for 15 minutes.
  8. Add apple. Simmer for 5 more minutes, or until apple is tender but not mushy.
  9. Stir in coconut milk and cilantro. Heat for 1 more minute.
  10. Serve hot.




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