I found this recipe in an old Woman's Day magazine that my mom gave me, and it has quickly become a favorite of mine. The first time I tried it, the girls wouldn't eat it -- "too spicy" -- so I cut the amount of curry powder in half. The coconut milk tempers the spice wonderfully, so that with the ginger and 1 teaspoon of curry powder, it has only a kind of fragrant warmth. I also use more carrots than in the original -- a whole pound isn't really too much, when you consider that a), we need more vegetables, and b) after trimming the ends and leaving behind the little stub that you can't grate for fear of grating your knuckles, it's a bit less than a pound anyway. My girls always seem to hover around begging for those ungrated ends, so I don't mind being generous, as there is plenty to go around.
Feel free to use either chicken breasts or thighs -- if you do use both, though, cut the breasts in half, and flatten the larger end, or the breasts will take considerably longer to cook than the thighs.
I often have trouble finding the flavored couscous in the small boxes -- if you buy the plain couscous, it's just a matter of halving the amount that you prepare, and using olive oil and chopped garlic.
Serve with a wheat roll, if you like, and a nice green salad.
Curried Chicken with Couscous and Carrots
1 5.8-oz. box of garlic and olive oil-flavored couscous
3 teaspoons oil
1 pound boneless, skinless chicken pieces
salt and pepper, to taste
1 tablespoon flour
1 tablespoon chopped ginger
1 to 2 teaspoons curry powder
1 14-ounce can coconut milk
1 pound carrots
1 cup raisins
Put the couscous, packet spices, and 2 teaspoons of the oil in a medium bowl. Add 1 1/4 cups of boiling water, stir, cover, and let stand while you prepare the chicken. Grate the carrots.
Heat the remaining teaspoon of oil in a large, nonstick skillet over medium heat. Cut the chicken pieces to about the same size (flattening the large breast pieces if necessary), and season with salt and pepper. Cook about 3 minutes per side, or until golden.
Meanwhile, mix together the coconut milk, flour, ginger, curry powder, and 1/4 teaspoon salt. Add to the skillet, then add the carrots and raisins. Bring to a simmer, cover, and cook about 4 minutes or until the chicken is done, the sauce has thickened slightly, and the carrots are crisp-tender.
Serve with the couscous.
Makes about 4 servings. Preparation time, about 30 minutes.