Curried Chicken, Couscous & Carrots
- Ready In:
- 30mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 6 ounces roasted garlic and olive oil couscous (5.8 oz box)
- 1 lb chicken thigh, skinless and boneless
- 1 1⁄4 cups boiling water
- 1 tablespoon olive oil, divided
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon pepper
- 1 tablespoon flour
- 1 tablespoon ginger, chopped and bottled (see Tip, below)
- 2 teaspoons curry powder
- 1 (14 ounce) can light coconut milk
- 10 ounces carrots, shredded
- 1 cup dried fruit (from a 7-oz bag)
directions
- Put couscous, spices from packet and 2 tsp oil in a medium bowl. Add 1 and 1/4 cups boiling water, stir to mix, cover and let stand.
- Heat rest of oil in a large nonstick skillet over medium-high heat. Season chicken with 4 tsp each salt and pepper. Cook 3 minutes per side or until golden.
- Meanwhile stir flour, ginger, curry powder and 4 tsp salt into can of coconut milk. Add to skillet; top chicken with carrots and fruit. Bring to a simmer, cover and cook 4 minutes or until chicken is done, sauce thickens slightly and carrots are crisp-tender. Serve with couscous.
- Tip: Look for jars of chopped ginger in the produce section of your market.
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RECIPE SUBMITTED BY
I try to eat home-cooked meals more often than not. Dishes need to be "leftovers stable" and easy to do in an hour or less. More than an hour and my attention span fades!