To satisfy a probing for curry, do this fast and simple coconut chicken curry for 2. it’s served up with couscous stippled with almonds and golden raisins.
3 tsp. vegetable oil
12 oz. skinless, boneless chicken-breast halves
1 medium onion
1 medium red pepper
1 1/2 tsp. minced jalepeño chile
2 tsp. grated peeled fresh ginger
2 clove garlic
1/4 tsp. curry powder
3/4 c. light coconut milk
2 tbsp. packed fresh cilantro leaves
1/2 c. couscous
2 tbsp. golden raisins
2 tbsp. sliced almonds
- In 10-inch skillet, heat 2 teaspoons oil on medium-high until hot. Sprinkle chicken with 1/4 teaspoon salt; add to skillet and cook 3 to 4 minutes or until golden, stirring occasionally. Transfer chicken to plate.
- Meanwhile, prepare couscous as label directs, adding raisins along with water.
- To the same skillet, on medium, add remaining 1 teaspoon oil. Add onion and cook 3 minutes or until softened, stirring occasionally. Stir in pepper, jalapeño, ginger, and garlic; cook 1 minute or until fragrant, stirring. Stir in curry powder; cook 1 minute longer. Stir in coconut milk, scraping up any browned bits from the bottom of the skillet. Return chicken to skillet and cook 3 to 5 minutes or just until chicken is no longer pink throughout. Remove skillet from heat and add cilantro and 1/4 teaspoon salt.
- Fluff couscous with fork; stir in almonds. Spoon couscous onto 2 dinner plates; top with curry. Garnish with cilantro leaves.