Easy Chicken Curry and Couscous
Savor the simplicity and bold flavors of this Easy Chicken Curry and Couscous, a perfect weeknight dinner that brings warmth and comfort to your table in just 45 minutes! Tender, bite-sized chicken thighs are simmered in a luscious coconut milk-based curry sauce infused with aromatic spices like curry powder, cumin, and turmeric. The addition of tomato paste and fresh ginger gives this dish a rich depth of flavor, while couscous, prepared with butter and a touch of salt, provides the ultimate fluffy and light accompaniment. This one-pot wonder comes together with minimal prep and delivers maximum satisfaction, perfect for busy families or curry lovers looking for an approachable recipe. Garnish with fresh cilantro for a burst of color and serve up a taste of global cuisine right at home!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 500 grams Boneless, skinless chicken thighs
- 2 tablespoons Olive oil
- 1 medium Yellow onion, diced
- 3 units Garlic cloves, minced
- 1 tablespoon Fresh ginger, grated
- 2 tablespoons Curry powder
- 1 teaspoon Ground cumin
- 0.5 teaspoon Ground turmeric
- 400 milliliters Canned coconut milk
- 2 tablespoons Tomato paste
- 250 milliliters Chicken stock
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh cilantro, chopped (optional, for garnish)
- 1 cup Couscous
- 1.25 cups Boiling water (for couscous)
- 1 tablespoon Butter (for couscous)
- 0.5 teaspoon Salt (for couscous)
Instructions
Cut the chicken thighs into bite-sized pieces and set aside.
Heat 2 tablespoons of olive oil in a large skillet or pan over medium heat.
Add the diced onion and sauté for 2-3 minutes until softened.
Add the minced garlic and grated ginger to the skillet and sauté for another 1 minute until fragrant.
Stir in the curry powder, cumin, and turmeric, and cook for 1 minute to toast the spices.
Add the chicken pieces to the skillet and cook for 5-6 minutes, stirring occasionally, until the chicken is lightly browned.
Stir in the coconut milk, tomato paste, and chicken stock. Add salt and black pepper.
Bring the mixture to a gentle simmer, lower the heat, and cook for 15 minutes, stirring occasionally, until the chicken is cooked through and the sauce has thickened.
While the chicken is cooking, prepare the couscous. Place 1 cup of couscous in a heatproof bowl.
Add 1.25 cups of boiling water, 1 tablespoon of butter, and 0.5 teaspoon of salt to the couscous. Cover the bowl with a lid or plate and let it sit for 5 minutes.
Fluff the couscous with a fork after 5 minutes to separate the grains.
To serve, spoon the chicken curry over the couscous. Garnish with fresh chopped cilantro, if desired.
Nutrition Facts
Calories |
2682 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 196.0 g | 251% | |
| Saturated Fat | 112.3 g | 562% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 671 mg | 224% | |
| Sodium | 8465 mg | 368% | |
| Total Carbohydrate | 85.5 g | 31% | |
| Dietary Fiber | 7.0 g | 25% | |
| Total Sugars | 22.0 g | ||
| Protein | 157.5 g | 315% | |
| Vitamin D | 1.1 mcg | 6% | |
| Calcium | 244 mg | 19% | |
| Iron | 32.5 mg | 181% | |
| Potassium | 2990 mg | 64% | |
*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.
