This Curried Chicken with Couscous contains all of the classic chicken curry flavors – simplified and healthier.
This recipe features a creamy curry base made from coconut milk, tender chicken breasts, and sweet raisins is so deceivingly decadent you’d never guess it’s good for you.
If you’ve ever been intimidated by making a curry dish, this chicken curry recipe is a great place to start.
It’s extremely simple, and the results are absolutely delicious. This is an excellent recipe to make and freeze in individual portions (freeze couscous in separate containers).
We cut the carrots into matchsticks, but you can also slice them into coins. Not a fan of cilantro? Feel free to omit the cilantro garnish or consider using flat-leaf parsley instead.
Watch Ultimate Portion Fix creator Autumn Calabrese and her brother, chef Bobby Calabrese make a similar version of this recipe for Curried Chicken with Couscous on their healthy cooking show, FIXATE.
Curried Chicken with Couscous
This simpler rendition of a classic curried chicken features all the classic curry flavors and is ready in under an hour.
- 2 cups water
- 2½ cups canned light coconut milk divided use
- 1 tsp salt (or Himalayan salt) divided use
- 2 cups dry whole-grain couscous
- 2 Tbsp all-purpose flour
- 2 Tbsp curry powder
- 2 lbs. raw chicken breast boneless, skinless, cut into ½-inch strips or bite-sized pieces
- 1 Tbsp extra-virgin organic coconut oil
- 3 medium carrots cut into matchstick-sized pieces
- ½ cup raisins
- ½ cup chopped fresh cilantro
Heat water, ½ cup coconut milk, and ¼ tsp. salt in medium saucepan over medium high heat. Bring to a boil. Gradually stir in couscous. Remove from heat. Let stand, covered, for 5 minutes. Remove cover and fluff with a fork.
Combine remaining ¾ tsp. salt, flour, and curry powder in a resealable plastic bag. Add chicken, seal the bag, and toss gently to coat.
Heat oil in large skillet over medium heat.
Add chicken; cook for 5 minutes, stirring frequently, or until chicken is no longer pink.
Add remaining 2 cups coconut milk, carrots, and raisins. Bring to a boil. Reduce heat to low; gently boil, stirring occasionally, for 7 to 10 minutes, or until chicken is tender.
Place ½ cup of couscous in each of eight serving bowls. Top with ¾ cup curried chicken. Garnish each serving with 1 Tbsp. cilantro.
The Nutrition Facts box below provides estimated nutritional information for this recipe.
2B Mindset Plate It!
Add a side salad or more veggies for a great lunch option.
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