Recipe courtesy of Andrew Schumacher

Curry Creamed Chicken with Couscous Salad

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

Yield: 4 cups
  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.