My friend Diana has requested some curry recipes so here is one that I haven’t tried myself but it is a Pampered Chef recipe (from “29 Minutes to Dinner Volume 1″) so I know it will be good!
Chicken and Curry:
1 pound boneless, skinless chicken breasts
3/4 teaspoon salt
1/4 teaspoon pepper
4 medium carrots
1 medium onion
1 teaspoon vegetable oil
2 teaspoons curry powder
1/2 cup golden raisins
1 can (13.5 oz) coconut milk (the recipe says it is easily found in most supermarkets)
2 cups chicken broth
1 1/3 cups uncooked plain couscous (found in rice or pasta section of grocery store)
1 tablespoon butter
2 tablespoons snipped fresh cilantro plus additional for garnish
Cut chicken into 1″ pieces. Lightly spray Skillet with vegetable oil using Kitchen Spritzer. Heat skillet over medium-high heat 1 – 3 minutes or until hot. As Skillet heats, combine salt and pepper in Prep Bowl. Season chicken with half of the mixture. Cook chicken about 2 – 3 minutes or until golden brown. Turn chicken over and cook 2 – 3 minutes or until center of chicken is no longer pink. Remove from skillet and set aside.
As chicken cooks, peel carrots, cut in 1/2 lengthwise then thinly slice on a bias. Cut onion in 1/2 lengthwise then crosswise into 1/2” wedges. Add oil to Skillet. Saute carrots and onion 5 minutes or until crisp-tender, stirring occasionally. Stir in curry powder, raisins, coconut milk and remaining salt/pepper mixture. Add chicken, simmer 3 – 5 minutes or until sauce begins to thicken.
Meanwhile, pour broth into Rice Cooker Plus, cover and microwave on high 3 minutes or until boiling. Stir in couscous and butter. Cover and let stand 5 minutes. As couscous stands, snip cilantro using Kitchen Shears. Fluff couscous with fork and stir in cilantro.
To serve, divide couscous among serving plates and spoon chicken mixture over couscous. Garnish with cilantro.