Curried Chicken With Couscous Recipe

Name: Curried Chicken With Couscous
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Chicken and Curry; 1 lb (500 g) boneless, skinless chicken breasts; 3/4 tsp (4 mL) salt; 1/4 tsp (1 mL) ground black pepper; 4 medium carrots; 1 medium onion; 1 tsp (5 mL) vegetable oil; 2 tsp (10 mL) curry powder * I usually do to taste but it depends on preference and also how spicy the curry is. Just get red curry at grocery store, tends to have a mild spiciness to it.; 1/2 cup (125 mL) golden raisins; 1 can (13.5 oz/398 mL) coconut milk; Couscous; 2 cups (500 mL) chicken broth *low sodium from Swanson's brand at local grocery store.; 1 1/3 cups (325 mL) uncooked plain couscous; 1 Tbsp (15 mL) butter; 2 Tbsp (30 mL) snipped fresh cilantro plus additional for garnish * I use parsley because I tend to not like the taste of cilantro again has to do with taste and preference.

Servings: persons

Chicken and Curry
1 lb (500 g) boneless, skinless chicken breasts
3/4 tsp (4 mL) salt
1/4 tsp (1 mL) ground black pepper
4 medium carrots
1 medium onion
1 tsp (5 mL) vegetable oil
2 tsp (10 mL) curry powder * I usually do to taste but it depends on preference and also how spicy the curry is. Just get red curry at grocery store, tends to have a mild spiciness to it.
1/2 cup (125 mL) golden raisins
1 can (13.5 oz/398 mL) coconut milk
Couscous
2 cups (500 mL) chicken broth *low sodium from Swanson's brand at local grocery store.
1 1/3 cups (325 mL) uncooked plain couscous
1 Tbsp (15 mL) butter
2 Tbsp (30 mL) snipped fresh cilantro plus additional for garnish * I use parsley because I tend to not like the taste of cilantro again has to do with taste and preference.

1
1. For chicken, cut into 1-in pieces. Lightly coat with e.v.o.o. Heat skillet over medium-high heat 1-3 minutes our until hot. As skillet heats, combine salt, and black pepper in a small prep bowl. Season chicken with half of the black pepper mixture. Cook chicken about 2-3 minutes or until golden brown. Turn chicken over; cook 2-3 minutes or until center of chicken is no longer pink. Remove from skillet; set aside.
2
2. As chicken cooks, peel carrots; cut in half lengthwise, then thinly slice on a bias. Cut onion in half lengthwise, the crosswise into 1/2-in. wedges. Add oil to skillet. Saute carrots and onion 5 minutes or until crisp-tender or el dente, stirring occasionally. Stir curry pwder, raisins, coconut milk and remaining black pepper mixture into skillet. Add chicken; simmer 3-5 minutes or until sauce begins to thicken.
3
3. Meanwhile, for couscous, pour broth into a rice cooker and cover, or cook in a microwave safe dish on High for 3 minutes or until boiling. Stir couscous and butter into broth. Cover; let stand 5 minutes. As couscous stands, snip cilantro or parsley. Fluff couscous with a fork; stir in cilantro or parsley.
4
4. To serve, divide couscous among serving plates; spoon chicken mixture over couscous. Garnish with additional cilantro or parsley.

525

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: Chicken and Curry, 1 lb (500 g) boneless, skinless chicken breasts, 3/4 tsp (4 mL) salt, 1/4 tsp (1 mL) ground black pepper, and more.

Yes, Curried Chicken With Couscous falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Curried Chicken With Couscous

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