Recipe courtesy of Andrew Schumacher
Curry Creamed Chicken with Couscous Salad
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 829
- Total Fat
- 32
- Saturated Fat
- 10
- Carbohydrates
- 69
- Dietary Fiber
- 6
- Sugar
- 16
- Protein
- 65
- Cholesterol
- 212
- Sodium
- 1310
- Total: 35 min
- Prep: 10 min
- Cook: 25 min
Ingredients
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
Directions
- 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.
- 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:
- 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.