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Kamut Grain Bowl with Roasted Chicken and Curry Sauce

Kamut Grain Bowl with Roasted Chicken and Curry Sauce

This grain bowl is a one-dish meal as a kamut grain bowl with roasted chicken. We combined a variety of vegetables, nuts, raisins and pickled onions and topped it off with a creamy curry sauce.
5 from 10 votes
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Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour 30 minutes
Servings: 4 servings
Calories: 428kcal
Author: Pat Nyswonger

Ingredients

To Cook the Kamut Grain:

  • 1 cup kamut
  • 3 cups water

For the Bowl:

  • 16 ounces cooked chicken I used part of a rotisserie chicken
  • 2 tablespoons coconut or olive oil
  • 4 carrots 6-inches each scraped and sliced 1/4-inch thick
  • 2 medium long red Italian grilling peppers or red bell peppers
  • 5 ounce package fresh baby spinach
  • 1 cup pickled red onions
  • 1 cup raisins
  • 1 cup peanuts roasted and salted

To make the Curry Sauce:

  • 2 tablespoons butter
  • 2 tablespoons flour
  • 1 1/2 cups chicken broth
  • 1 cup canned coconut milk
  • 1 1/2 teaspoon Indian curry powder or to taste

Instructions

  • Combine the kamut with the water in a pot and bring to a boil. Reduce heat to low, cover and simmer for about an hour, until grains are tender.

To cook the vegetables:

  • Heat the oil in a large skillet set over medium-high heat and add the carrots, cook for 4-5 minutes until just tender. Transfer to a plate and add the red pepper slices, cook until softened. Transfer to a second plate. Add the spinach to the skillet with 2 tablespoons of water and cook just until wilted.

To make the Curry Sauce:

  • Melt the butter in a heavy-bottomed saucepan. Stir in the flour and cook, stirring constantly, until the paste cooks and bubbles a bit, but don't let it brown— about 2 minutes. Add the chicken broth and the coconut milk, continuing to stir as the sauce thickens. Bring it to a boil. Add the curry powder to taste, lower the heat to simmer and cook, stirring for 2 to 3 minutes more.

To assemble the grain bowls:

  • Divide the kamut, chicken, carrots, red pepper and spinach equally between 4 shallow bowls. Pour a healthy amount of the curry sauce on top and add 1/4 cup pickled red onions, 1/4 cup raisins and 1/4 cup peanuts to each bowl.

Notes

For convenience the kamut and the curry sauce can be prepared the day before and refrigerated. Simply reheat them while cooking the vegetables.

Nutrition

Serving: 1 | Calories: 428kcal | Carbohydrates: 40g | Protein: 25g | Fat: 22g | Saturated Fat: 10.6g | Cholesterol: 10.8mg | Sodium: 310mg | Fiber: 6g | Sugar: 14g