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.
Ingredients
- 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
Instructions
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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.
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Combine remaining ¾ tsp. salt, flour, and curry powder in a resealable plastic bag. Add chicken, seal the bag, and toss gently to coat.
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Heat oil in large skillet over medium heat.
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Add chicken; cook for 5 minutes, stirring frequently, or until chicken is no longer pink.
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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.
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Place ½ cup of couscous in each of eight serving bowls. Top with ¾ cup curried chicken. Garnish each serving with 1 Tbsp. cilantro.
Recipe Notes
The Nutrition Facts box below provides estimated nutritional information for this recipe.