Curry creamed chicken with couscous salad
Indulge in a flavorful fusion of curry creamed chicken and fluffy couscous salad. Elevate your culinary experience with this delectable dish.
Ingredients:
- 4 (8-ounce) skinless, boneless, chicken breasts
- Salt and pepper
- 1 1/2 cups chicken stock
- 1 tablespoon curry powder
- 1/2 cup heavy cream
- Couscous Salad, recipe follows
- 8 sprigs fresh cilantro, for garnish
- 1 1/4 cups quick cooking couscous
- 1 1/2 cups chicken stock, boiling hot
- 1/2 cup raisins, chopped
- 1/2 cup pitted kalamata olives, chopped
- 1 medium shallot, minced
- 2 tablespoons fresh cilantro leaves, chopped
- 3 tablespoons fresh mint leaves, chopped
- 3 tablespoons extra-virgin olive oil
Instructions:
- Season the chicken breasts on both sides with salt and pepper. Heat up the stock in a large saucepan over medium heat until it simmers. Gently lay the chicken breasts in the pan. Let them cook without a lid for about 5 minutes, then flip them over and continue cooking for another 5 minutes. The chicken should feel firm to the touch when done, but you can cut into one piece to double-check. Take the chicken out of the pan and place it on a plate. Cover it with foil to keep it warm.
- Increase the heat to high and simmer the stock until it reduces to about 2 tablespoons. Mix in the curry powder and stir well. Pour in the heavy cream. Let the cream mixture cook for 2 minutes until it slightly thickens. Once ready, serve the Couscous Salad on plates, place a chicken breast on top, and generously pour the cream sauce over each breast. Garnish every plate with 2 cilantro sprigs.
- Place the couscous in a medium bowl and pour the hot stock over it. Cover the bowl with foil and let it sit for 10 minutes. Remove the foil and fluff the couscous with a fork. Add the rest of the ingredients and mix them well. Season with salt and pepper, according to your preference.
Summary:
- Calories: 3310 kcal
- Fat: 126 g
- Protein: 260 g
- Carbs: 278 g
- Potassium: 5349 mg
- Magnesium: 471 mg