Recipe courtesy of Andrew Schumacher

Curry Creamed Chicken with Couscous Salad

  • Level: Easy
  • Total: 35 min
  • Prep: 10 min
  • Cook: 25 min
  • Yield: 4 servings
Save Recipe


4 (8-ounce) skinless, boneless, chicken breasts

Salt and pepper

1 1/2 cups chicken stock 

1 tablespoon curry powder

1/2 cup heavy cream

Couscous Salad, recipe follows

8 sprigs fresh cilantro, for garnish

Couscous Salad:

1 1/4 cups quick cooking couscous

 1 1/2 cups chicken stock, boiling hot

 1/2 cup raisins, chopped

 1/2 cup pitted kalamata olives, chopped

 1 medium shallot, minced 

2 tablespoons fresh cilantro leaves, chopped

 3 tablespoons fresh mint leaves, chopped

 3 tablespoons extra-virgin olive oil 


  1. Season the chicken breasts on both sides with salt and pepper. Using a wide saucepan, heat the stock to a simmer over medium heat. Place the chicken breasts in the pan. Poach uncovered for approximately 5 minutes; then flip the breasts and poach for 5 minutes more. The chicken will be done when it is firm to the touch; you may cut 1 open just to be sure. Remove the chicken from the pan and set aside on a plate. Cover with foil to keep warm. 
  2. Turn the heat to high and reduce the stock until 2 tablespoons remain. Add the curry powder and stir; then add the heavy cream. Cook the cream mixture for 2 minutes to thicken slightly. 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. Garnish each plate with 2 sprigs of cilantro.

Couscous Salad:

  1. Put the couscous in a medium bowl and pour in the boiling stock. Cover with aluminum foil and let sit for 10 minutes. Uncover and fluff with a fork. Add the remaining ingredients and stir to incorporate. Season, to taste, with salt and pepper. 

Curried Chicken Salad

Chicken Piccata

Chicken Marsala

Easy Chicken Curry with Vegetables

Chicken Enchiladas

Perfect Roast Chicken

Chicken Spaghetti