1 pound skinned, boned chicken breast, cut into 1/2-inch strips
2 teaspoons vegetable oil
1 cup julienne-cut carrot
1/3 cup raisins
1/4 cup chopped fresh cilantro
How to Make It
Combine the water, 3/4 cup coconut milk, and 1/2 teaspoon salt in a medium saucepan. Bring to a boil; gradually stir in couscous. Remove from heat; cover and let stand 5 minutes. Fluff with a fork.
Combine 1/2 teaspoon salt, flour, and curry powder. Add the chicken, and toss gently to coat. Heat the oil in a large nonstick skillet over medium-high heat. Add chicken, and stir-fry for 5 minutes. Stir in the remaining coconut milk, carrot, and raisins; reduce heat, and simmer for 7 minutes or until the chicken is done, stirring occasionally. Serve over couscous. Sprinkle with cilantro.
Delicious. I added a few more vegetables, starting off with some onions, then added broccoli after they glazed up a bit in the oil. Added some garlic. Set aside then followed recipe, adding the veggies for the last simmer. Used a cast iron pan and the flavors really sang!
This was fantastic and perfect and superfast for a weeknight supper. Even my kids liked it. I only had regular coconut milk on hand, but I would definitely use the light next time, as it was really rich. Also, I think I might add some crushed or ground red pepper for some heat -- it needed a bit of a kick. You could also throw in any kind of veggies you liked (chopped peanuts or cashews would be good too).
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