Spoon yogurt onto several layers of heavy-duty paper towels; spread to 1/2- inch thickness. Cover with additional paper towels; let stand 5 minutes. Scrape into a bowl; cover and refrigerate.
Combine flour, 1 teaspoon curry powder, salt, and ground red pepper in a zip-top plastic bag. Add chicken; shake to coat.
Heat a large nonstick skillet coated with cooking spray over medium-high heat; add oil and chicken. Cook 2 to 3 minutes or until lightly browned, stirring frequently. Add 1/2 cup broth. Simmer, uncovered, 10 minutes or until sauce thickens and chicken is no longer pink.
Combine remaining broth, remaining curry powder, carrot, and peas in a medium saucepan. Bring to a boil; reduce heat, and simmer, uncovered, 5 minutes or until carrot is tender. Gradually stir in couscous. Remove from heat; cover and let stand 5 minutes. Fluff with a fork. Spoon couscous onto serving plates; top with chicken mixture, yogurt, and cilantro.
Iâve made this recipe twice. The first time I followed the recipe exactly and loved it. The next time I decided to tweek it a bit. I add 1/4 teaspoon of cayenne to the flour mixture. I also increased the quantity of raisins to a 1/2 cup and also added 1/4 cup of chopped dates and even my father-in-law who finds fault with everything asked for seconds.
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