Easy Chicken Curry and Couscous |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 6 |
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This is a quick, weeknight version of chicken curry and uses the meat from a store-bought rotisserie roasted chicken to save time. Ingredients:
1 cup water |
1 cup couscous |
2 tablespoons olive oil |
1 medium yellow onion, diced |
3 garlic cloves, minced |
2 large carrots, cut into matchsticks |
1 cup golden raisin |
1 tablespoon curry powder |
2 lbs rotisserie-cooked chicken, remove and shred meat from a store-bought chicken |
1 cup coconut milk |
1 pinch salt, to taste |
1 pinch pepper, to taste |
3 scallions, thinly sliced |
Directions:
1. In a small saucepan, bring water to a boil. Turn off heat. Add couscous, stir once, then cover and let sit until the rest of the recipe is complete.
2. In a large skillet, heat oil over medium-high. Add onion, garlic, carrots and raisins and saute until onions are just tender, about 5 minutes.
3. Add curry powder and cook, stirring often, for 3 minutes. Add chicken and coconut milk and bring to a simmer, stirring often. Season with salt and pepper.
4. Transfer couscous to a large serving bowl and fluff with a fork. Add scallions and toss to combine. Spoon chicken curry over the center of the couscous.
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