Curried Chicken, Couscous & Carrots

"From AOL recipes. "Most recipes call for the almighty chicken breast, but lesser-used parts, like the thighs in this Indian-inspired dish are more inexpensive and much richer in flavor.""
 
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Ready In:
30mins
Ingredients:
12
Serves:
4
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ingredients

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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!
 
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