Curried Chicken with Couscous
With a creamy, curry base made from light coconut milk, this entree tastes much more decadent than it is. If you’ve ever been intimidated by making a curry dish, this recipe is a great place to start. It’s extremely simple, and the results are absolutely delicious. This is a great recipe to make and freeze in individual portions (freeze couscous in separate containers).
Prep Time: 15 minutes
Cook Time: 27 minutes
Total Time: 42 minutes
Yield: 8 servings
Ingredients
2 cups water
2½ cups canned light coconut milk, divided use
1 tsp. salt, divided use
2 cups dry whole-grain 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 cilantro
Instructions
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.
Combine remaining ¾ tsp. salt, flour, and curry powder in a resealable plastic bag. Add chicken, seal the bag, and toss gently to coat.
Heat oil in large skillet over medium heat. Add chicken; cook for 5 minutes, or until chicken is no longer pink.
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.
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.
Portion Fix Containers 1½ Yellow 1 Red 1 Blue
Don't have Portion Fix containers? Learn more here.
Do you want to lose weight, build muscle, or feel more fit? Join Beachbody On Demand, and get unlimited access to Beachbody’s world-famous programs, including 21 Day FIX®, CORE DE FORCE®, and P90X®. Don’t miss out on your chance for amazing results. Sign up today!
