Monday, December 22, 2008

Curried Chicken with Couscous

This is my first yummy recipe I am posting on my blog. I hope you enjoy.

I found this delicious recipe in my Pampered Chef 29 Minutes to Dinner cookbook. I know, a knock off of Rachel Ray but I find the recipes to be almost as flavorful and a little simpler.

When I was a working mommy I never cooked unless you call enchiladas, lasagna, spaghetti, chili, etc., cooking. OK, I did cook some but nothing elaborate, and I HATED it! So if I can do it, you can do it!

The Final Product

Curried Chicken with Couscous

Chicken and Curry

1 lb boneless, skinless, chicken breast

3/4 tsp salt

1/4 tsp pepper

4 medium carrots

1 tsp vegetable oil

2 tsp curry powder

1/2 cup golden raisins

1 can coconut milk (in the Asian food section of my grocery store)


2 cups chicken broth

1 1/3 cups uncooked plain couscous (in the rice section of my grocery store)

1 tbsp butter

2 tbsp snipped fresh cilantro plus additional for garnish

1. For chicken, cut chicken into 1 inch pieces. Add vegetable oil to skillet. Heat skillet over medium-high heat until hot. As skillet heats, season chicken with half of black pepper and salt. Cook chicken about 2-3 minutes or until golden brown, each side or until center of chicken is no longer pink (I use a meat thermometer and look for an internal temperature of 175-180 degrees). Remove from skillet; set aside.

2. As chicken cooks, peel carrots; cut in half lengthwise, then thinly slice on a bias. Cut onion in half lengthwise, then crosswise into 1/2 inch wedges. Add oil to skillet. Saute carrots and onion 5 minutes or until crisp-tender, stirring occasionally. Stir curry powder, raisins, coconut milk and remaining black pepper and salt into skillet. Add chicken; simmer 3-5 minutes or until sauce begins to thicken.

3. For couscous, pour broth into pot, cook on medium-high until boiling. Stir couscous and butter into broth. Cover; remove from heat; let stand 5 minutes. As couscous stands, snip cilantro. Fluff couscous with fork; stir in cilantro.

4. To serve, divide couscous among serving plates; spoon chicken mixture over couscous. Garnish with additional snipped cilantro.

1 comment:

Jen said...

that looks really yummy, I am so going to have to try it.