CURRIED CHICKEN WITH COUSCOUS

By bjnelson55

Here's a delicious dish that's relatively quick and easy to prepare. The exotic curry and coconut milk give a zing to your palate, the chicken delivers a wallop of protein, and the julienned carrots bring a dash of color to delight your eyes.

Ingredients

• 2 cups water
• 4 cups canned light coconut milk
• 1-1/2 tsp. salt
• 2 cups uncooked couscous
• 2 Tbsp. all-purpose flour
• 2 Tbsp. curry powder
• 2 lbs. boneless, skinless chicken breast halves, cut in 1/2-inch-thick strips
• 4 tsp. vegetable oil
• 2 cups julienned carrots
• 2/3 cup raisins
• 1/2 cup chopped fresh cilantro

Preparation

Step 1

Combine water, 1/2 cup coconut milk, and 1/4 tsp. of the salt in a medium saucepan and bring to a boil. Once boiling, gradually stir in couscous, then remove from heat, cover, and let stand for 5 minutes. Remove cover and fluff with fork. Combine flour, curry powder, and remaining 1-1/4 tsp. of salt in a ziplock bag. Add chicken, seal, and toss gently to coat. Heat oil in large skillet over medium heat. Add chicken and stir-fry for 5 minutes. Stir in carrots, raisins, and remaining 3-1/2 cups coconut milk; reduce heat and simmer for 7 to 10 minutes or until chicken is done, stirring occasionally. Serve 3/4 cup curry over 1/2 cup couscous per serving and garnish each with cilantro.

Makes 8 servings.

Preparation Time: 25 minutes