Curried Chicken with Couscous
SERVINGS 8
Ingredients
- 2 cups water
- 1 tsp. sea salt or Himalayan salt, divided use
- 1 cup Couscous + 2 Tbsp.
- 2 Tbsp. almond flour
- 2 Tbsp. curry powder
- 2 lbs. chicken breasts boneless, skinless, cut into 1⁄2-inch strips (or bite-sized pieces)
- 1 Tbsp. coconut oil extra-virgin organic
- 2 cups lite coconut milk canned
- 1½ cups carrots finely sliced into matchstick-sized pieces (approx. 3 medium)
- ½ cup raisins
- cilantro Chopped fresh, for garnish; optional
Instructions
- Heat water and 1⁄4 tsp. salt in medium saucepan over medium-high heat. Bring to boil.
- Add couscous; mix well. Remove from heat. Let stand, covered, for 5 minutes. Remove cover and fluff with a fork. Set aside.
- Combine remaining 3⁄4 tsp. salt, flour, and curry powder in a resealable plastic bag. Add chicken, seal the bag, and toss gently to coat. Set aside.
- Heat oil in large skillet over medium heat.
- Add chicken; cook, stirring frequently, for 5 to 6 minutes, or until chicken
- is no longer pink.
- Add coconut milk, carrots, and raisins. Bring to a boil. Reduce heat to low; gently boil, stirring occasionally, for 7 to 10 minutes, or until chicken is tender.
- Top with 3 pieces of chicken and approx 1/3 cup coconut milk mixture (or 3/4 cup chicken mixture if chicken has been cut into bite-sized pieces).
- Garnish evenly with cilantro, if desired.
Nutrition
Calories: 360kcalCarbohydrates: 39gProtein: 29gFat: 9gSaturated Fat: 6gCholesterol: 73mgSodium: 439mgPotassium: 677mgFiber: 4gSugar: 1gVitamin A: 4080IUVitamin C: 4mgCalcium: 43mgIron: 2mg
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