Curry Rosemary Chicken

 Most summer nights I cannot even fathom cooking and end up just eating toast or something. But sometimes, cooking is exactly what I need to get my mind off the chaos of the modern world. 

My mom loves curry, and introduced me to the spice when I was young. Now I love it too, and curry sauce is one of my favorite flavorings for food! Especially chicken. We have a big rosemary bush in our garden, so I try to incorporate it's unique taste whenever possible. It always adds a sophistication to meat or vegetables.


4 pieces organic Trader Joe's frozen chicken breast
1 organic zucchini
1 bag Trader Joe's organic frozen broccoli
1 cup organic tri color quinoa
curry powder
turmeric powder
goat or non-dairy yogurt
olive oil
sea salt
coconut oil

  • In a medium or large pan, cook the frozen chicken on medium heat with a scoop of coconut oil and one branch of rosemary. This will take about 10-20 minutes to cook and thaw in the pan, and be sure to check that the meat is done.
  • In a medium sauce pan, boil 2 cups of water, add the quinoa, then cover and reduce heat to simmer for about 12 minutes. When the grains have opened, remove from heat, and drain remaining water.
  • Slice and wash the zucchini and throw them in with the chicken if there's room, otherwise start a new pan with coconut oil and rosemary and cook until they are soft or starting to brown.
  • Cook or steam the frozen broccoli until they are nice and mushy-- unless you prefer otherwise.
  • When all of this is done, you can put each piece on different plates or combine them like I did.
Curry dressing:
  • Scoop 3 spoonfuls of yogurt into a small bowl. Add a tablespoon of curry powder, 1/2 tbsp of turmeric, 1 tablespoon of olive oil, sea salt to taste, and 1/2 sliced lemon's juice and mix until it forms a yellowish liquid.
Then you can add this on top of the chicken or mix it into the quinoa, or glob it over everything!

I hope you enjoy this fancy little meal for any night. It is really quite easy, though it seems complicated. Thanks so much!
Bon appetit!
Lovey FlemingFoodies!