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Chicken curry with couscous

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Ingredients for 6 servings:

  • 60 ml curry paste, mild
  • 750 g chicken fillet(s)
  • 300 g onion(s), finely chopped
  • 500 ml chicken broth
  • 400 g couscous
  • 380 g tomatoes, finely chopped
  • Mint, 1 cup fresh, chopped (alternatively mint from the jar)
  • 45 g almond(s) (flakes), roasted

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Couscous for Lovers

Rub the chicken fillets with a tablespoon of the curry paste. Brown the fillets all over in a heated, large, non-stick frying pan. Remove from the pan and keep warm. Fry the remaining curry paste and the onions in the pan until the onions are soft. Add the stock, bring to a boil, and then remove from the heat. Stir in the couscous and let stand for 5 minutes with the lid on. Stir in the tomatoes, mint, and almonds with a fork.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Hamad Mrakad

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