Curried Couscous with Chicken and Courgette

Ingredients for Curried Couscous with Chicken and Courgette

• 1 large onion, finely chopped (450g )

• 3/4 stick (6 tablespoons ) unsalted butter

• 3 skinless boneless chicken breast halves (170g each), cut diagonally into 1/2-inch-thick slices

• 1 1/8 teaspoons salt

• 3/8 teaspoons black pepper

• 2 tablespoons vegetable oil

• 2 small courgette (275g total), cut into matchsticks (2 inches long by 1/4 inch thick)

• 2 large garlic cloves, minced

• 2 teaspoons curry powder (preferably Madras)

• 550ml (550ml ) reduced-sodium chicken broth

• 120ml double cream

• 300ml couscous (230g)

• 40ml coarsely chopped fresh coriander

• 1 lime, cut into wedges

How to make Curried Couscous with Chicken and Courgette

Cook onion in 2 tablespoons butter in a 10-inch heavy skillet over moderate heat, stirring occasionally, until softened, about 8 minutes, then reserve in skillet.

Meanwhile, pat chicken slices dry and sprinkle with 1/2 teaspoons salt and 1/4 teaspoons pepper. Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté chicken in 2 batches, turning occasionally, until just cooked through and golden brown, 3 to 4 minutes per batch, transferring chicken to a plate with tongs.

Reduce heat to moderate and add 1 tablespoon butter, then cook courgette with 1/8 teaspoons salt and a pinch of pepper, stirring frequently, until just tender, about 2 minutes. Transfer to plate with chicken and loosely cover with foil.

Add garlic along with half of reserved onion to larger skillet and cook over moderate heat, stirring, until garlic is fragrant, about 2 minutes. Add 1 teaspoon curry powder and cook, stirring, 1 minute. Stir in 240ml broth and bring to a boil, then boil until reduced by half, 2 to 3 minutes. Add cream and boil sauce, stirring occasionally, until just thick enough to coat back of a spoon, about 2 minutes. Set sauce aside in skillet.

Reheat remaining onion in 10-inch skillet over moderate heat, then add remaining teaspoon curry powder and cook, stirring, 1 minute. Add 1 tablespoon butter and remaining 300ml broth, then bring to a boil. Stir in couscous and remaining 1/2 teaspoons salt and 1/8 teaspoons pepper, then cover tightly and let stand off heat 5 minutes. Cut remaining 2 tablespoons butter into small pieces and stir into couscous. Let stand, covered, 1 minute.

While couscous is standing, add chicken and courgette to sauce along with any juices accumulated on plate and cook over moderate heat, stirring occasionally, until heated through, about 2 minutes. Season with salt and pepper and sprinkle with 1/2 tablespoons coriander.

Fluff couscous with a fork to break up any lumps, then stir in remaining 2 tablespoons coriander and salt and pepper to taste. Serve with lime wedges.

Haftungsausschluss

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.