Archive for Wednesday, February 20, 2008

Chicken Curry soothes on cold day

February 20, 2008


Quick Chicken Curry

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 golden raisins

1 tablespoon curry powder

Meat from a 2-pound rotisserie roasted chicken

1 cup coconut milk

Salt and freshly ground black pepper, to taste

3 scallions, thinly sliced

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

In a large skillet, heat the oil over medium-high. Add the onion, garlic, carrots and raisins and saute until the 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 the scallions and toss to combine. Spoon the chicken curry over the center of the couscous.


Use the comment form below to begin a discussion about this content.

Commenting has been disabled for this item.