Easy Chicken Curry And Couscous Recipes

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ROASTED CURRIED CHICKEN WITH COUSCOUS



Roasted Curried Chicken with Couscous image

A great blend of exciting and subtle flavors that are infused into the chicken during cooking, making every bite juicy and lively. As 'lively' as the flavor is, it is also great as a winter comfort food. I like to make the chicken just a bit on the spicy side, as when it is served with a side of mildly spiced couscous it mellows just enough. Makes the whole house smell delicious!

Provided by greennie

Categories     World Cuisine Recipes     Asian     Indian

Time 2h

Yield 5

Number Of Ingredients 24

2 tablespoons smoked paprika
1 tablespoon chili powder
7 ½ teaspoons curry powder
4 ½ teaspoons onion powder
1 ¼ teaspoons salt
1 teaspoon garlic powder
¼ teaspoon ground black pepper
¼ teaspoon rubbed sage
1 pinch ground ginger
2 tablespoons fresh lemon juice
½ cup chicken broth
¼ cup vegetable oil
1 (2 1/2 pound) whole chicken, rinsed and patted dry
1 cup chicken broth
3 cups water
2 tablespoons fresh lemon juice
2 tablespoons butter
2 ¼ cups dry couscous
1 tablespoon curry powder
2 teaspoons onion powder
2 teaspoons smoked paprika
½ teaspoon rubbed sage
¼ teaspoon garlic powder
1 bay leaf

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Stir together 2 tablespoons of smoked paprika, chili powder, 7 1/2 teaspoons curry powder, 4 1/2 teaspoons onion powder, salt, 1 teaspoon garlic powder, black pepper, 1/4 teaspoon sage, and ginger in a small bowl. Pour in 2 tablespoons lemon juice, 1/2 cup chicken broth, and vegetable oil; stir to form a paste.
  • Rub a little of the paste on the inside cavity of the chicken, then massage the remaining paste all over the chicken, placing it under the skin where you can. Truss the chicken if desired, and place onto a roasting pan.
  • Roast in preheated oven until the chicken is no longer pink and the juices run clear, about 90 minutes. If using a meat thermometer, be sure the chicken has reached at least 165 degrees F (75 degrees C) in the thickest part of the thigh.
  • While the chicken is roasting, bring 1 cup chicken broth, water, 2 tablespoons lemon juice, and butter to a boil in a large saucepan. Stir together the couscous 1 tablespoon curry powder, 2 teaspoons onion powder, 2 teaspoons paprika, 1/2 teaspoon sage, 1/4 teaspoon garlic powder, and the bay leaf in a large bowl. Stir the couscous into the boiling liquid, and cook for 3 minutes. Turn the heat off and cover. Keep the couscous warm until the chicken is ready.

Nutrition Facts : Calories 759.7 calories, Carbohydrate 69.7 g, Cholesterol 109.2 mg, Fat 34.5 g, Fiber 7 g, Protein 42.3 g, SaturatedFat 9.7 g, Sodium 740.6 mg, Sugar 1.7 g

CHICKEN & VEGETABLE CURRY COUSCOUS



Chicken & Vegetable Curry Couscous image

For my busy family, a partly homemade one-pot meal is the best way to get dinner done in a hurry. Use your favorite blend of frozen veggies and serve with toasted pita bread for smiles all around. -Elizabeth Hokanson, Arborg, Manitoba

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 6 servings.

Number Of Ingredients 6

1 tablespoon butter
1 pound boneless skinless chicken breasts, cut into strips
1 package (16 ounces) frozen vegetable blend of your choice
1-1/4 cups water
1 package (5.7 ounces) curry-flavored couscous mix
1/2 cup raisins

Steps:

  • In a cast-iron or other heavy skillet, heat butter over medium-high heat. Add chicken; cook and stir until no longer pink., Add vegetable blend, water and contents of couscous seasoning packet. Bring to a boil; stir in couscous and raisins. Remove from heat; let stand, covered, until water is absorbed, about 5 minutes. Fluff with a fork.

Nutrition Facts : Calories 273 calories, Fat 4g fat (2g saturated fat), Cholesterol 47mg cholesterol, Sodium 311mg sodium, Carbohydrate 39g carbohydrate (9g sugars, Fiber 4g fiber), Protein 21g protein. Diabetic Exchanges

QUICK CHICKEN COUSCOUS



Quick Chicken Couscous image

Take a break from pasta, rice, and potatoes with this quick chicken couscous bowl. Made with chicken breast (or thighs, or even leftover chicken!) and diced veggies of your choice, it's an impressive meal that takes just minutes to make once all the ingredients are prepped. The chicken is moist and tender, the couscous is light yet satisfying, and the veggies add color, flavor, and texture. It can be eaten at any temperature and would be perfect to pack for a picnic.

Provided by Chef John

Time 40m

Yield 2

Number Of Ingredients 19

1 ¼ cups whole wheat couscous
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
1 pinch cayenne pepper
3 tablespoons olive oil
1 (8 ounce) skinless, boneless chicken breast half
1 pinch kosher salt to taste
1 tablespoon olive oil, or more to taste
½ cup diced red onion
1 cup chicken broth
½ cup diced zucchini
½ cup diced green beans
½ cup diced red bell pepper
¼ cup thinly sliced green onions
½ teaspoon smoked paprika
½ teaspoon ground turmeric
2 tablespoons chopped flat-leaf (Italian) parsley, or to taste
2 tablespoons crumbled feta cheese, or to taste
1 pinch chili flakes

Steps:

  • Place couscous in a heat-proof mixing bowl. Add salt, pepper, cayenne, and olive oil; stir with a spoon until all couscous is coated with oil. Level off to smooth the top and set aside.
  • Season chicken on both sides with salt.
  • Heat olive oil in a saucepan over high heat. Add chicken and sear for 2 to 3 minutes on one side. Flip and add onions. Sear chicken on second side, while sauteing onions at the same time, for 2 to 3 minutes.
  • Remove chicken to a plate and let cool for a few minutes. Cut chicken into 1/2-inch cubes and return to the saucepan.
  • Add chicken broth, zucchini, green beans, bell pepper, green onions, paprika, and turmeric to the saucepan. Place over high heat. As soon as it boils, remove from the heat and carefully dump it on top of the couscous; do not stir. Immediately wrap bowl tightly with foil and set a timer for 5 minutes.
  • When timer goes off, unwrap foil and toss in parsley. Stir to combine ingredients. Taste and adjust for salt.
  • Spoon couscous onto serving plate and garnish with feta cheese, chili flakes, and parsley and a drizzle of olive oil.

Nutrition Facts : Calories 966 calories, Carbohydrate 125 g, Cholesterol 70 mg, Fat 34.7 g, Fiber 21.3 g, Protein 46.3 g, SaturatedFat 5.9 g, Sodium 1428.6 mg, Sugar 5.7 g

CURRIED COUSCOUS WITH CHICKEN AND ZUCCHINI



Curried Couscous with Chicken and Zucchini image

Categories     Chicken     Vegetable     Sauté     Dinner     Curry     Zucchini     Summer     Couscous     Gourmet     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 4 servings

Number Of Ingredients 14

1 large onion, finely chopped (2 cups)
3/4 stick (6 tablespoons) unsalted butter
3 skinless boneless chicken breast halves (6 oz each), cut diagonally into 1/2-inch-thick slices
1 1/8 teaspoons salt
3/8 teaspoon black pepper
2 tablespoons vegetable oil
2 small zucchini (10 oz total), cut into matchsticks (2 inches long by 1/4 inch thick)
2 large garlic cloves, minced
2 teaspoons curry powder (preferably Madras)
2 1/4 cups (18 fl oz) reduced-sodium chicken broth
1/2 cup heavy cream
1 1/4 cups couscous (8 oz)
2 1/2 tablespoons coarsely chopped fresh cilantro
1 lime, cut into wedges

Steps:

  • Cook onion in 2 tablespoons butter in a 10-inch heavy skillet over moderate heat, stirring occasionally, until softened, about 8 minutes, then reserve in skillet.
  • Meanwhile, pat chicken slices dry and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté chicken in 2 batches, turning occasionally, until just cooked through and golden brown, 3 to 4 minutes per batch, transferring chicken to a plate with tongs.
  • Reduce heat to moderate and add 1 tablespoon butter, then cook zucchini with 1/8 teaspoon salt and a pinch of pepper, stirring frequently, until just tender, about 2 minutes. Transfer to plate with chicken and loosely cover with foil.
  • Add garlic along with half of reserved onion to larger skillet and cook over moderate heat, stirring, until garlic is fragrant, about 2 minutes. Add 1 teaspoon curry powder and cook, stirring, 1 minute. Stir in 1 cup broth and bring to a boil, then boil until reduced by half, 2 to 3 minutes. Add cream and boil sauce, stirring occasionally, until just thick enough to coat back of a spoon, about 2 minutes. Set sauce aside in skillet.
  • Reheat remaining onion in 10-inch skillet over moderate heat, then add remaining teaspoon curry powder and cook, stirring, 1 minute. Add 1 tablespoon butter and remaining 1 1/4 cups broth, then bring to a boil. Stir in couscous and remaining 1/2 teaspoon salt and 1/8 teaspoon pepper, then cover tightly and let stand off heat 5 minutes. Cut remaining 2 tablespoons butter into small pieces and stir into couscous. Let stand, covered, 1 minute.
  • While couscous is standing, add chicken and zucchini to sauce along with any juices accumulated on plate and cook over moderate heat, stirring occasionally, until heated through, about 2 minutes. Season with salt and pepper and sprinkle with 1/2 tablespoon cilantro.
  • Fluff couscous with a fork to break up any lumps, then stir in remaining 2 tablespoons cilantro and salt and pepper to taste. Serve with lime wedges.

CHICKEN WITH COUSCOUS



Chicken with Couscous image

A Mediterranean-flavored chicken and vegetable stew served over couscous. It's my all-time favorite, and it's delicious!

Provided by Julianne Ture

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Skillet

Time 45m

Yield 4

Number Of Ingredients 13

3 ¼ cups low-sodium chicken broth
1 cup quick-cooking couscous
2 tablespoons olive oil
4 skinless, boneless chicken breast halves - cut into cubes
1 pinch ground black pepper
½ cup finely chopped jalapeno chile peppers
1 carrot, thinly sliced
1 zucchini, diced
3 green onions, thinly sliced
1 ½ teaspoons grated fresh ginger root
1 ½ teaspoons curry powder
½ teaspoon ground coriander seed
1 teaspoon cornstarch

Steps:

  • In a medium saucepan, bring 2 cups of the chicken broth to a boil. Stir in couscous and 1 1/2 teaspoons of the olive oil. Turn off heat, cover, and let stand 10 minutes.
  • Heat 1 tablespoon olive oil in a medium skillet over medium heat. Stir in the chicken, season with pepper, and cook until no longer pink and juices run clear. Remove chicken from the skillet, and set aside.
  • Heat the remaining olive oil in the skillet over medium heat. Stir in the jalapeno peppers and carrot, and saute about 2 minutes. Mix in the zucchini, green onions, ginger, and 1/4 cup chicken broth. Continue to cook and stir until tender, about 5 minutes.
  • In a small bowl, blend the remaining 1 cup chicken broth with curry powder, coriander, and cornstarch. Pour over the vegetables. Return chicken to the skillet. Continue cooking about 2 minutes until chicken is coated and the broth mixture begins to thicken. Serve over the couscous.

Nutrition Facts : Calories 414.8 calories, Carbohydrate 40.6 g, Cholesterol 75.2 mg, Fat 11.5 g, Fiber 4.2 g, Protein 35.8 g, SaturatedFat 2.4 g, Sodium 176.6 mg, Sugar 2.9 g

EASY CHICKEN CURRY AND COUSCOUS



Easy Chicken Curry and Couscous image

This is a quick, weeknight version of chicken curry and uses the meat from a store-bought rotisserie roasted chicken to save time.

Provided by CaliforniaJan

Categories     Curries

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 13

1 cup water
1 cup couscous
2 tablespoons olive oil
1 medium yellow onion, diced
3 garlic cloves, minced
2 large carrots, cut into matchsticks
1 cup golden raisin
1 tablespoon curry powder
2 lbs rotisserie-cooked chicken, remove and shred meat from a store-bought chicken
1 cup coconut milk
1 pinch salt, to taste
1 pinch pepper, to taste
3 scallions, thinly sliced

Steps:

  • In a small saucepan, bring water to a boil. Turn off heat. Add couscous, stir once, then cover and let sit until the rest of the recipe is complete.
  • In a large skillet, heat oil over medium-high. Add onion, garlic, carrots and raisins and saute until onions are just tender, about 5 minutes.
  • Add curry powder and cook, stirring often, for 3 minutes. Add chicken and coconut milk and bring to a simmer, stirring often. Season with salt and pepper.
  • Transfer couscous to a large serving bowl and fluff with a fork. Add scallions and toss to combine. Spoon chicken curry over the center of the couscous.

EASY CURRY COUSCOUS



Easy Curry Couscous image

This recipe is a perfect accompaniment to lamb chops or any grilled seafood. It's light and refreshing and very easy to make!

Provided by Janis P.

Categories     Side Dish     Curry Side Dish Recipes

Time 30m

Yield 6

Number Of Ingredients 9

1 ½ cups couscous
3 cups chicken stock
1 tablespoon curry powder
2 teaspoons salt
1 teaspoon ground black pepper
2 tablespoons extra-virgin olive oil
½ cup raisins
1 bunch cilantro, chopped
½ cup slivered almonds, toasted

Steps:

  • Pour couscous into a bowl. Mix chicken stock, curry powder, salt, pepper, olive oil, and raisins in a saucepan and bring to a boil; remove from heat. Pour the boiling liquid over the couscous. Seal the bowl with plastic wrap and allow to sit for 10 minutes. Fluff couscous with a fork. Top with cilantro and almonds.

Nutrition Facts : Calories 269 calories, Carbohydrate 39.4 g, Cholesterol 0.4 mg, Fat 9.8 g, Fiber 3.6 g, Protein 7.1 g, SaturatedFat 1.1 g, Sodium 1130.9 mg, Sugar 9 g

CURRIED COUSCOUS WITH CHICKPEAS



Curried Couscous With Chickpeas image

This makes a great lunch or snack and is low-fat. Great for bringing to work or school and can be eaten hot or cold. I like it with Braggs sprinkled on top (but I'm known to add braggs to any rice or couscous dish for extra flavour!). Could also add some cooked chicken to make a main dish, maybe with a side green salad or additional steamed veggies.

Provided by thepurpleturtle

Categories     Lunch/Snacks

Time 20m

Yield 3-4 serving(s)

Number Of Ingredients 15

1 tablespoon olive oil
1 medium onion, chopped
1/2 red sweet bell pepper, chopped
2 garlic cloves, minced
1 cup diced tomatoes with juice
1 cup canned chick-peas (rinsed and drained)
1 cup frozen peas
1 cup frozen corn
1 teaspoon curry powder
1/2 teaspoon cumin
1/4 teaspoon salt
1/4 teaspoon pepper
1 dash red pepper flakes (optional)
1 cup beef broth or 1 cup vegetable broth
1 cup couscous (uncooked)

Steps:

  • In a large pot, cook onion, red pepper and garlic in the olive oil over medium low heat until soft, about 7 minutes.
  • Add tomatoes, chickpeas, peas, corn and spices and continue to cook, stirring occasionally for 5 minutes.
  • Add broth, increase heat and bring to a boil. Stir in couscous, cover, remove from heat and let sit for 6 minutes.
  • Fluff with a fork and serve immediately or pack for tomorrow's lunch!

Nutrition Facts : Calories 537.4, Fat 7.7, SaturatedFat 1.1, Sodium 857.2, Carbohydrate 101.2, Fiber 13.2, Sugar 6.8, Protein 20.1

EASY CURRIED CHICKEN AND COUSCOUS



Easy Curried Chicken and Couscous image

Who would think that a few ordinary ingredients can result in something so exotic?

Provided by Betty Crocker Kitchens

Categories     Entree

Time 30m

Number Of Ingredients 7

1 3/4 cups water
1 cup uncooked couscous
1 can (10 3/4 ounces) condensed reduced-fat cream of chicken soup
1/2 cup water
1 1/2 teaspoons curry powder
1 1/2 cups cut-up cooked chicken
2 cups frozen mixed vegetables, thawed

Steps:

  • Heat 1 3/4 cups water to boiling in 10-inch nonstick skillet. Stir in couscous; remove from heat. Cover and let stand about 5 minutes or until water is absorbed. Spoon couscous onto large serving platter; keep warm.
  • Heat soup, 1/2 cup water, the curry powder, chicken and vegetables to boiling in same skillet; reduce heat. Cover and simmer 3 to 5 minutes or until vegetables are tender. Pour chicken mixture over couscous.

Nutrition Facts : Calories 310, Carbohydrate 42 g, Cholesterol 50 mg, Fiber 4 g, Protein 24 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 660 mg

CURRIED COUSCOUS



Curried Couscous image

Make and share this Curried Couscous recipe from Food.com.

Provided by weekend cooker

Categories     Chicken

Time 25m

Yield 4-6 dishes, 4-6 serving(s)

Number Of Ingredients 10

1 1/2 cups chicken broth
1/2 cup golden raisin
1 teaspoon curry powder
1/4 teaspoon salt
1 cup uncooked couscous
1/3 cup oil
2 tablespoons lemon juice
1 teaspoon sugar
1/2 cup slivered almonds, toasted
2 fresh green onions, sliced

Steps:

  • Ina large saucepan, combine chicken broth, raisins, curry powder, and salt and bring to a boil.
  • Remove from heat, and stir in couscous. Cover and let stand for 5 minutes.
  • Fluff with fork and cook uncovered.
  • Combine oil, lemon juice, sugar, and almonds and toss with couscous.
  • Sprinkle green onion over top and serve.

Nutrition Facts : Calories 479.8, Fat 25.8, SaturatedFat 3.1, Sodium 433.5, Carbohydrate 53.6, Fiber 4.9, Sugar 12.9, Protein 11.1

EASY CHICKEN CURRY



Easy Chicken Curry image

Chicken breasts sauteed and simmered with onion, olive oil and curry powder. Simplest chicken curry you'll ever make! Serve over hot cooked rice with a little side of mango chutney, if desired.

Provided by Aurelie Stalnaker

Categories     World Cuisine Recipes     Asian     Indian

Time 1h15m

Yield 6

Number Of Ingredients 4

6 skinless, boneless chicken breast halves - cut into strips
¼ cup olive oil
2 large onions, diced
⅓ cup curry powder, or to taste

Steps:

  • Heat oil in a large skillet over medium heat. Add onion and saute until soft and golden brown. Slowly stir in curry powder. Once ingredients are blended together, add chicken breasts. Cover skillet and simmer over medium low heat for about 45 minutes or until chicken is cooked through and no longer pink inside.
  • Remove cover from skillet and cook for an additional 15 minutes, until sauce reduces. (Note: Make sure that you stir and that dish does not burn, as curry powder burns very easily!)

Nutrition Facts : Calories 247.4 calories, Carbohydrate 7.9 g, Cholesterol 68.4 mg, Fat 11.3 g, Fiber 2.7 g, Protein 28.5 g, SaturatedFat 1.8 g, Sodium 81.8 mg, Sugar 2.3 g

CHICKEN CURRY WITH VEGGIES ON WHOLE-GRAIN COUSCOUS



Chicken Curry with Veggies on Whole-Grain Couscous image

Provided by Melissa Perlman

Categories     Chicken     Ginger     Vegetable     Quick & Easy     Dinner     Curry     Broccoli     Cauliflower     Couscous     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 2 servings

Number Of Ingredients 12

2 tablespoons extra-virgin olive oil
1/2 onion, chopped
1 tablespoon peeled and chopped ginger
1 garlic clove, minced
1 tablespoon turmeric
1 tablespoon curry powder
1 tablespoon brown sugar
2 (5- to 6-ounce) skinless, boneless chicken breasts, sliced into 1-inch pieces
1 floret broccoli, chopped
1 small floret of cauliflower, chopped
1 carrot, chopped
1 cup whole-grain couscous, prepared according to instructions on the box

Steps:

  • 1. Combine the oil, onion, ginger, garlic, turmeric, curry powder, and brown sugar in a large skillet and cook over medium heat until onions turn clear and smell sweet, about 5 minutes.
  • 2. Add the sliced chicken breasts and cook until the meat is done, about 5-7 minutes.
  • 3. Add 1 cup of water along with the broccoli, cauliflower, and carrot. Cook for about 15 minutes, or until the vegetables are tender. Add water as needed to maintain a saucy consistency.
  • 4. Serve over hot, freshly cooked couscous.

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From easyrecipe.top


ONE POT CURRIED CHICKEN AND CARROT COUSCOUS
2015-03-02 Instructions. Heat 2 teaspoons oil in a dutch oven or deep skillet over medium-high heat. Add onion and carrots. Cook for 3-5 minutes. Add garlic and seasonings and cook, stirring, for 30 seconds or so. Add the remaining 1 teaspoon of oil. Add chicken and cook for 5-7 minutes, or until browned. Add tomatoes and broth.
From mjandhungryman.com


THAI CHICKEN CURRY OVER COUSCOUS RECIPE | MYRECIPES
Directions. Bring 1 cup water to a boil in a medium saucepan. Stir in couscous; cover and remove from heat. Let stand 5 minutes, and fluff with a fork. . Combine mayonnaise and next 3 ingredients in a bowl, stirring well. Stir in chicken and next 3 ingredients; set aside. . Heat a large nonstick skillet over medium heat.
From myrecipes.com


CHICKEN TAGINE WITH LEMON COUSCOUS | NEW WORLD
Bring to the boil and reduce the heat to medium and leave to simmer for 10-15 minutes or until the chicken and vegetables are cooked, stirring occasionally. Stir through the leafy tops of the silverbeet. Test taste and season with salt and pepper. As the tagine is simmering, prepare the lemon couscous.
From newworld.co.nz


EASY CHICKEN CURRY - SIMPLY DELICIOUS
2022-01-26 Marinate the chicken: Chop the chicken into bite-size chunks and place in a mixing bowl or dish. Add the yogurt and half of the spices (the other half will be used in the curry sauce), salt and pepper and stir to mix well. Cover and allow to marinate for at least 10 minutes but up to 24 hours in the fridge.
From simply-delicious-food.com


EASY CHICKEN CURRY AND COUSCOUS RECIPE - FOOD.COM
May 17, 2012 - This is a quick, weeknight version of chicken curry and uses the meat from a store-bought rotisserie roasted chicken to save time. May 17, 2012 - This is a quick, weeknight version of chicken curry and uses the meat from a store-bought rotisserie roasted chicken to save time. Pinterest . Today. Explore. When autocomplete results are available use up and …
From pinterest.com


23 EASY COUSCOUS RECIPES TO TRY TONIGHT - INSANELY GOOD
2022-06-03 15. Chickpea Couscous Curry. Now this is how you do a curry chicken salad the vegan way! Instead of meat and dairy, this recipe is full of chickpeas and coconut milk, making it creamy and spicy with a punch of ginger and garlic. It’s filling enough by itself, but also makes for a pleasing side dish.
From insanelygoodrecipes.com


HEALTHY CHICKEN CURRY WITH COUSCOUS - BIGOVEN.COM
3. Stir in curry powder and cook for 1 minute more. 4. Add water and couscous and bring to boil. 5. Stir in remaining ingredients and return to boil. 6. Remove from heat, cover, and let stand for 5 …
From bigoven.com


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