Chicken Couscous Madras

Ingredients for 6 servings:

• 4 chicken breast fillets
• 300 g couscous
• 2 onions
• 2 spring onions
• 4 carrots
• 1 zucchini
• 1 red bell pepper(s)
• 1 cucumber(s)
• 400 ml coconut milk
• 400 ml water
• 3 tbsp curry paste (Madras)
• 8 cloves garlic
• 1 piece(s) ginger root, quantity as garlic
• 10 kaffir lime leaves
• 1 bunch of coriander leaves
• 1 tsp coriander, crushed
• 1 tbsp tomato paste
• 1 tbsp sugar
• 4 tbsp rapeseed oil
• 6 tbsp fish sauce

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 10 minutes

also tastes good cold as a salad

Cut the chicken breasts into cubes approximately 2 x 2 cm. Peel and finely chop the garlic and ginger, and add to the chicken cubes. Mix in the curry paste and fish sauce. Cut the carrots, zucchini, bell peppers, onions, spring onions, and kaffir lime leaves into small cubes or strips. Peel and halve the cucumber, remove the core with a teaspoon, and cut lengthwise into strips. Wash and finely chop the coriander leaves. Heat a little oil in a wok and fry the chopped onions and carrots for 3 minutes. Sprinkle with the sugar to caramelize, then add the marinated chicken cubes and fry on all sides for about 3 minutes, stirring constantly. Now stir in the tomato paste, kaffir limes, and crushed coriander seeds, and fry for another minute, stirring continuously. Deglaze with the coconut milk and add the water, then simmer uncovered with the spring onions, bell peppers, and zucchini for about 10 minutes. Stir in the couscous and coriander leaves and let it swell for 10 minutes with the heat off and the lid closed. Transfer the chicken couscous to a deep plate and garnish with the cucumber and some spring onions and coriander leaves.