Quick chicken curry recipe

February 20, 2008

1 cup water
1 cup couscous
2 tablespoons olive oil
1 medium yellow onion, diced
3 cloves garlic, minced
2 large carrots, cut into matchsticks
1 cup raisins
1 tablespoon curry powder
Meat from a 2-pound rotisserie roasted chicken
1 cup coconut milk
Salt and pepper
3 scallions, sliced

In a small saucepan, bring water to a boil. Turn off heat. Add couscous, stir once, then cover and let sit until rest of recipe is complete.

In a large skillet, heat oil over medium-high. Add onion, garlic, carrots and raisins and sauté until onions are just tender, about 5 minutes.

Add the curry powder and cook, stirring often, for 3 minutes. Add the chicken and coconut milk and bring to a simmer, stirring often. Season with salt and pepper.


Transfer the couscous to a large serving bowl and fluff with a fork. Add scallions and toss to combine. Spoon chicken curry over the center of couscous.

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