Curried Chicken with Couscous
With a creamy, curry base made from coconut milk, this entree tastes much more decadent than it is.
Total Time: 25 min.
Prep Time: 15 min.
Yield: 8 servings
2 cups water
2½ cups canned light coconut milk, divided use
1 tsp. salt, divided use
2 cups dry couscous
2 Tbsp. all-purpose flour
2 Tbsp. curry powder
2 lbs. raw chicken breast, boneless, skinless, cut into ½-inch strips or bite-sized pieces
1 Tbsp. coconut oil
3 medium carrots, cut into matchstick-sized pieces
½ cup raisins
½ cup chopped fresh cilantroPreparation:
1. Heat water, ½ cup
coconut milk, and ¼ tsp.
salt in medium saucepan over medium high heat. Bring to boil. Gradually stir in couscous. Remove from heat. Let stand, covered, for 5 minutes. Remove cover and fluff with a fork.
2. Combine remaining ¾ tsp
. salt, flour, and curry powder in a resealable plastic bag. Add chicken, seal the bag, and toss gently to coat.
3. Heat oil in large skillet over medium heat. Add chicken; cook for 5 minutes, or until chicken is no longer pink.
4. Add remaining 2 cups
coconut milk, carrots, and raisins. Bring to a boil. Reduce heat to low and gently boil, stirring occasionally, for 7 to 10 minutes, or until chicken is tender.
5. Place ½ cup of couscous in each of 8 serving bowls and top with ¾ cup curried chicken. Garnish each serving with 1 Tbsp. cilantro.Nutritional Information:
Saturated Fat: 6g
P90X/P90X2 Portions (per serving)
Body Beast Portions (per serving)
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