Curried Chicken, Couscous and Carrots

Name: Curried Chicken, Couscous and Carrots
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: South Asia — Muslim traditions
Ingredients: 6 oz roasted garlic and olive oil couscous; 1 lb chicken thigh; 1.25 cup boiling water; 1 tbsp olive oil; 0.5 tsp salt; 0.25 tsp pepper; 1 tbsp flour; 1 tbsp ginger; 2 tsp curry powder; 1 can light coconut milk (14 ounce); 10 oz carrots; 1 cup dried fruit

Chicken, carrots and coconut milk simmered on the stove and spiced with ginger and curry powder for a South Asian dish. Serve with couscous.

30 min · Serves 4 · Easy

Method

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Time: Prep 10 min · Cook 20 min · 30 min total
Difficulty: easy

1
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.
2
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.
3 min
3
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.
4 min
4
Tip: Look for jars of chopped ginger in the produce section of your market.