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Another delicious dish from my Pampered Chef book; in fact, most of my meals are made from recipes from this book. I do it occasionally; I’ll bring out one cookbook and select recipes from only that one. Tonight was also another night of trying out new recipes. I’ve never used the following ingredients before: Couscous—if it weren’t so expensive, I suppose I’d eat it more often; Curry powder; golden raisins (I grabbed a couple to munch on while cooking); and coconut milk
I don’t think I’ve ever tried curry, so I kept asking my husband whether it tasted okay, looked good, and so on….
This lunch was delicious, from the chicken to the carrots and onions to the couscous. It was also quite simple to prepare, especially the couscous. Here’s how it works:
Curry Chicken with Couscous:
courtesy of Pampered Chef 1 pound boneless, skinless chicken breast cut into 1 inch cubes
3/4 teaspoon salt
1/4 teaspoon pepper
4 carrots, peeled and cut diagonally
1 sliced onion
2 teaspoon curry powder
1 1/2 cups golden raisins
1 (13.5 oz) can coconut milk
2 cup chicken stock
1 1/3 cup Couscous or 1 10oz plain Couscous
1 tablespoon butter
We used parsley instead of cilantro since I dislike cilantro.
Combine the salt and pepper in a small bowl. Season the chicken with some of the spice mixture. Drizzle some EVOO in a big skillet and fry the chicken for 4-6 minutes, rotating halfway through. When the chicken has finished cooking, transfer it to a dish or bowl and re-drizzle the pan with EVOO. Cook for 5 minutes, stirring periodically, after adding the carrots and onions. Combine curry powder, raisens, chicken, entire spice combination, and coconut milk in a mixing bowl. Allow to cook for another 5 minutes, or until the sauce thickens.
Meanwhile, heat the chicken broth in a microwave-safe container for 3 minutes on high. Stir in the couscous and butter. Cover and set aside for 5 minutes. Use a fork to fluff.
Serve the curried chicken over couscous with a sprinkle of parsley or cilantro. Enjoy!