Provided by Woman's Day
Put couscous, spices from packet and 2 tsp oil in a medium bowl. Add 11⁄4 cups boiling water, stir to mix, cover and let stand.
Heat rest of oil in a large nonstick skillet over medium-high heat. Season chicken with 1⁄4 tsp each salt and pepper. Cook 3 minutes per side or until golden.
Meanwhile stir flour, ginger, curry powder and 1⁄4 tsp salt into can of coconut milk. Add to skillet; top chicken with carrots and fruit. Bring to a simmer, cover and cook 4 minutes or until chicken is done, sauce thickens slightly and carrots are crisp-tender. Serve with couscous.
Tip: Look for jars of chopped ginger in the produce section of your market.
Calories 533 Fat 14g Saturated fat 5g Cholesterol 94mg
Sodium 912mg Carbohydrate 72g Fiber 6g
This recipe has been added to the following public cookbooks:
Pennie's,
bob's house,
Chicken Dinners under $10,
Lucy's favorites,
Mimi's and Peter's Kitchen
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| Rating | Submitted by | Comment Summary |
|---|---|---|
| ★ ☆ ☆ ☆ ☆ | KristyAmjad
09/11/09 12:10 PM | BlandI doubled this recipe. I used fresh ginger, dried cranberries and 1/2 cup diced fresh pineapple and boneless skinless chicken breasts cut in to chunks. It was so bland. This recipe needs so much more to have an authentic taste. Maybe the thighs would be better but I don't think that would have made much difference. I am going to try it once more with a slow cooked method, adding carrots and fruit towards the end. |
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Campbell's
Here's an easy, reliable way to ensure a moist and flavorful turkey...simply baste the turkey with chicken stock during roasting. When the turkey is done, use a bit more stock to make a quick and tasty gravy.
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