Curry Creamed Chicken With Couscous Salad
Serves: 6
Mckayla Mann
1 January 1970
Based on User reviews:
56
Spice
49
Sweetness
58
Sourness
39
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
1
Salt1.5 cups
Chicken Stock (boiling hot)1 tbsp
Curry Powder1 cup
Heavy Cream8 sprigs
Cilantro (fresh, for garnish)1.25 cups
Couscous (quick cooking)1 cup
Raisin (chopped)1 medium
Shallot (minced)2 tbsps
Cilantro Leaves (fresh, chopped)3 tbsps
Extra-Virgin Olive OilDirections:
1
Season the chicken breasts on both sides with salt and pepper
2
Using a wide saucepan, heat the stock to a simmer over medium heat
3
Place the chicken breasts in the pan
4
Poach uncovered for approximately 5 minutes; then flip the breasts and poach for 5 minutes more
5
The chicken will be done when it is firm to the touch; you may cut 1 open just to be sure
6
Remove the chicken from the pan and set aside on a plate
7
Cover with foil to keep warm
8
Turn the heat to high and reduce the stock until 2 tablespoons remain
9
Add the curry powder and stir; then add the heavy cream
10
Cook the cream mixture for 2 minutes to thicken slightly
11
When this is done, plate the Couscous Salad, top with a chicken breast and coat each breast with a liberal amount of the cream sauce
12
Garnish each plate with 2 sprigs of cilantro
13
Put the couscous in a medium bowl and pour in the boiling stock
14
Cover with aluminum foil and let sit for 10 minutes
15
Uncover and fluff with a fork
16
Add the remaining ingredients and stir to incorporate
17
Season, to taste, with salt and pepper