Curried Chicken with Chutney and Couscous
Elevate your weeknight dinner routine with this Curried Chicken with Chutney and Couscous, a vibrant and flavor-packed meal that’s both comforting and exotic. Tender, golden-seared chicken breasts are simmered in a rich, aromatic curry sauce made with creamy coconut milk, toasted spices, and a touch of garlic. Paired with fluffy couscous infused with savory chicken broth, this dish strikes the perfect balance of hearty and light. The star of the show? A generous dollop of sweet and tangy mango chutney that adds a burst of brightness to every bite. Quick to prepare in just 45 minutes, this recipe is easy enough for a busy evening yet impressive enough for guests. Garnish with fresh cilantro for a final pop of color and flavor, and watch as this curry dish becomes a dinner-table favorite. Perfect for fans of quick chicken recipes, bold spices, and globally inspired cuisine!
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Recipe Information
Ingredients
- 2 pieces chicken breasts
- 2 tablespoons olive oil
- 1 medium yellow onion, finely chopped
- 3 garlic cloves, minced
- 2 teaspoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 cup coconut milk
- 1.5 cups chicken broth
- 1 cup couscous
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup ready-made mango chutney
- 2 tablespoons fresh cilantro, chopped (optional)
Instructions
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
Season the chicken breasts with 0.5 teaspoon of salt and 0.25 teaspoon of black pepper. Add them to the skillet and sear for 3-4 minutes per side until golden brown. Remove the chicken and set aside.
In the same skillet, add the remaining tablespoon of olive oil. Sauté the chopped onion for 3-4 minutes until softened, then add the minced garlic and cook for an additional 1 minute.
Sprinkle the curry powder, ground cumin, and ground coriander over the onion and garlic. Stir well to toast the spices for 30 seconds to release their aroma.
Pour in the coconut milk and 0.5 cup of chicken broth. Stir to combine, then return the chicken breasts to the skillet. Reduce the heat to low, cover, and simmer for 15 minutes, turning the chicken once halfway through.
While the chicken is cooking, prepare the couscous. Bring the remaining 1 cup of chicken broth and 0.5 teaspoon of salt to a boil in a small saucepan. Remove from heat, stir in the couscous, cover, and let sit for 5 minutes. Fluff with a fork before serving.
Once the chicken is cooked through (internal temperature should reach 165°F), remove it from the skillet and set aside. Simmer the sauce for 2-3 more minutes to thicken.
Slice the chicken and serve over a bed of couscous. Drizzle with the curry sauce and top with a dollop of mango chutney.
Garnish with fresh cilantro, if desired, and enjoy!
Nutrition Facts
Calories |
1482 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.8 g | 55% | |
| Saturated Fat | 8.1 g | 40% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 286 mg | 95% | |
| Sodium | 5753 mg | 250% | |
| Total Carbohydrate | 147.2 g | 54% | |
| Dietary Fiber | 8.8 g | 31% | |
| Total Sugars | 82.1 g | ||
| Protein | 121.5 g | 243% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 199 mg | 15% | |
| Iron | 10.4 mg | 58% | |
| Potassium | 1074 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
