Thursday, March 23, 2017

Easy Curry Chicken

Mama is back in the kitchen!!!

I've made A little Indian and North African cuisines of Morocco.

Super easy tasty meal.

I made curry chicken with couscous and Jasmine rice, but we all liked it with the wheat garlic olive oil couscous.

I used a reduced fat coconut milk...  Cutting fat, sugars, cholesterol, and sodium whenever I can.

Curry Chicken with a Garlic Couscous

2 lbs. raw chicken breast, boneless, skinless, cubed
2 cups chicken broth or water
2½ cups canned reduced fat light coconut milk, divided
2 cups dry wheat whole-grain couscous
2 Tbsp. all-purpose flour
2 Tbsp. curry powder
1 Tbsp. coconut oil
3 medium carrots cut into matchstick-sized pieces
1 tbsp. Knorr pollo
1/4 onion sliced

Heat chicken broth, ½ cup coconut milk, in medium pot over medium high heat and bring to boil, gradually stir in couscous, remove from heat, let stand covered for 5 minutes remove cover and fluff with a fork.

Combine carrots flour, knorr pollo and curry powder in a big bowl add chicken mix well, toss gently to coat.

Heat oil in large pan over medium heat add chicken and cook for 4 minutes then add onion cook until chicken is no longer pink, add 2 cups coconut milk bring to a boil reduce heat to low and gently boil, stirring occasionally, for 10 minutes. To thicken up in a cup add 1 tbsp cornstarch and 2 tbsp. Water mix until all lumps are gone add to the cooked food and cook for 2 minutes.

Place ½ cup of couscous and top with ¾ cup curried chicken.


A little taste of South Texas Comfort Food from yours truly

♡Mama in The Kitchen♡

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