Chicken Curry with Veggies on Whole-Grain Couscous |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Editor's note: The recipe and introductory text below are from Bikini Bootcamp: Two Weeks to Your Ultimate Beach Body, by Melissa Perlman and Erica Gragg. This tasty curry goes wonderfully on top of couscous and makes for a filling meal. Ingredients:
2 tablespoons extra-virgin olive oil |
1/2 onion, chopped |
1 tablespoon peeled and chopped ginger |
1 garlic clove, minced |
1 tablespoon turmeric |
1 tablespoon curry powder |
1 tablespoon brown sugar |
2 (5- to 6-ounce) skinless, boneless chicken breasts, sliced into 1-inch pieces |
1 floret broccoli, chopped |
1 small floret of cauliflower, chopped |
1 carrot, chopped |
1 cup whole-grain couscous, prepared according to instructions on the box |
Directions:
1. 1. Combine the oil, onion, ginger, garlic, turmeric, curry powder, and brown sugar in a large skillet and cook over medium heat until onions turn clear and smell sweet, about 5 minutes.
2. 2. Add the sliced chicken breasts and cook until the meat is done, about 57 minutes.
3. 3. Add 1 cup of water along with the broccoli, cauliflower, and carrot. Cook for about 15 minutes, or until the vegetables are tender. Add water as needed to maintain a saucy consistency.
4. 4. Serve over hot, freshly cooked couscous.
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