Best Curried Chicken Couscous Recipes

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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.

GRILLED MOROCCAN CHICKEN WITH CURRIED COUSCOUS



Grilled Moroccan Chicken with Curried Couscous image

Categories     Chicken     Dinner     Curry     Grill/Barbecue     Couscous     Seed     Bon Appétit     Sugar Conscious     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 servings

Number Of Ingredients 19

Harissa
1 tablespoon caraway seeds
1 tablespoon coriander seeds
1 tablespoon cumin seeds
1 tablespoon dried crushed red pepper
2 tablespoons olive oil
2 garlic cloves
3 tablespoons Hungarian sweet paprika
1 1/2 teaspoons salt
Chicken and dressing
2 tablespoons plus 1/2 cup olive oil
5 tablespoons fresh lime juice, divided
1 teaspoon finely grated lime peel
1 2 3/4- to 3-pound chicken, quartered, backbone removed
Pinch of sugar
Curried couscous
1 3/4 cups low-salt chicken broth
1 1/2 teaspoons curry powder
1 10-ounce package plain couscous

Steps:

  • For harissa:
  • Toast caraway, coriander, and cumin seeds in medium skillet over medium heat until slightly darker in color, stirring occasionally, about 5 minutes. Cool completely. Grind cooled spices and dried crushed red pepper in mortar with pestle or spice grinder to fine powder. Add oil and garlic; grind to smooth paste. Stir in paprika and salt. (Can be made 3 days ahead. Cover and refrigerate.)
  • For chicken and dressing:
  • Whisk 3 tablespoons plus 1 teaspoon harissa, 2 tablespoons oil, 2 tablespoons lime juice, and lime peel in small bowl. Rub mixture over all sides of chicken pieces. Place chicken in 11x7x2-inch glass baking dish. Cover and marinate overnight.
  • Whisk remaining 1/2 cup oil, 3 tablespoons lime juice, and pinch of sugar in medium bowl to blend. Season dressing to taste with salt and pepper. (Dressing can be made 1 day ahead. Cover and refrigerate.)
  • Preheat barbecue (medium-low heat). Grill chicken until cooked through, turning and repositioning occasionally for even cooking, about 45 minutes total. Let stand at room temperature.
  • For couscous:
  • Bring chicken broth and curry powder to boil in heavy small saucepan. Stir in couscous, cover, and remove from heat; let stand 5 minutes. Fluff couscous with fork and transfer to platter. Place chicken atop couscous. Serve, passing dressing and remaining harissa alongside.

CURRIED COUSCOUS AND CHICKEN SALAD.



Curried Couscous and Chicken Salad. image

This is a light and mild couscous salad. It's a nice way to use up leftover chicken or turkey. It can be made up to a day ahead. It's great for luncheons, baby or bridal showers, or a light dinner.

Provided by akgrown

Categories     Chicken

Time 2h30m

Yield 8 serving(s)

Number Of Ingredients 13

1 cup chicken broth
1 cup couscous
1/2 cup golden raisin
1/2 teaspoon curry powder
1 cup mayonnaise
1 teaspoon ground ginger
2 tablespoons lemon juice
3 cups cooked chicken or 3 cups cooked turkey, cubed
1/3 cup celery, chopped
1/4 cup green onion, chopped
1/3 cup toasted almond, finely chopped
1 cup red grapes, quartered
1 tablespoon fresh parsley, chopped

Steps:

  • Bring chicken broth to a boil in microwave or saucepan.
  • Combine couscous, raisins, and curry powder in a medium bowl. Stir in broth, cover and let stand 5 minutes.
  • Fluff couscous with a fork and let cool to room temperature.
  • In a large bowl mix mayonnaise, ginger, and lemon juice. Add chicken, celery, green onions, almonds, and cooled couscous mixture. Toss gently. Fold in grapes and parsley. Refrigerate at least 2 hours before serving.

Nutrition Facts : Calories 367.7, Fat 16.8, SaturatedFat 2.7, Cholesterol 47, Sodium 351.6, Carbohydrate 36.8, Fiber 2.5, Sugar 11, Protein 18.6

GRILLED MOROCCAN CHICKEN WITH CURRIED COUSCOUS



Grilled Moroccan Chicken With Curried Couscous image

This is from epicurious.com - posted in answer to a request for the Moroccan chicken recipe from Brix restaurant in Denver. Harissa is a spicy sauce from North Africa which adds heat to the marinade and tastes great drizzled over both the chicken and the couscous. The chicken needs to marinate overnight, so plan accordingly.

Provided by Chilicat

Categories     Whole Chicken

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 17

1 tablespoon caraway seed
1 tablespoon coriander seed
1 tablespoon cumin seed
1 tablespoon dry crushed red pepper
2 tablespoons olive oil
2 garlic cloves
3 tablespoons sweet Hungarian paprika
1 1/2 teaspoons salt
2 tablespoons olive oil
1/2 cup olive oil
5 tablespoons fresh lime juice, divided
1 teaspoon finely grated lime peel
1 (3 lb) roasting chickens, quartered, backbone removed
1 pinch sugar
1 3/4 cups low sodium chicken broth
1 1/2 teaspoons curry powder
1 (10 ounce) package couscous

Steps:

  • For Harissa:.
  • Toast caraway, coriander, and cumin seeds in medium skillet over medium heat until slightly darker in color, stirring occasionally. about 5 minutes. Cool completely. Grind cooled spices and dried crushed red pepper in mortar with pestle or spice grinder to fine powder. Add oil and garlic; grind to smooth paste. Stir in paprika and salt. (Can be made 3 days ahead. Cover and refrigerate.).
  • For Chicken and Dressing:.
  • Whisk 3 tablespoons plus 1 teaspoon harissa, 2 tablespoons oil, 2 tablespoons lime juice, and lime peel in small bowl. Rub mixture over all sides of chicken pieces. Place chicken in 11x7x2-inch glass baking dish. Cover and marinate overnight.
  • Whisk remaining 1/2 cup oil, 3 tablespoons lime juice, and pinch of sugar in medium bowl to blend. Season dressing to taste with salt and pepper. (Dressing can be made 1 day ahead. Cover and refrigerate.).
  • Preheat barbeque (medium-low heat). Grill chicken until cooked through, turning and repositioning occasionally for even cooking, about 45 minutes total. Let stand at room temperature.
  • For Couscous:.
  • Bring chicken broth and curry powder to boil in heavy small saucepan. Stir in couscous, cover, and remove from heat; let stand 5 minutes. Fluff couscous with fork and transfer to platter. Place chicken atop couscous. Serve, passing dressing and remaining harissa alongside.

Nutrition Facts : Calories 1156.4, Fat 78, SaturatedFat 16, Cholesterol 160.4, Sodium 1069.1, Carbohydrate 64, Fiber 7.2, Sugar 1.3, Protein 50.6

CURRIED APPLE COUSCOUS WITH CHICKEN



CURRIED APPLE COUSCOUS WITH CHICKEN image

Categories     Fruit     Pasta     Poultry     Sauté     Quick & Easy

Yield 6 servings

Number Of Ingredients 12

*optional ingred:
boneless chicken breast
golden raisins
4 tablespoons unsalted butter
1 tablespoon curry powder
1 medium apple, cored and chopped
3 green onions, washed, trimmed, and thinly sliced
1 cup whole wheat couscous (or regular)
1 3/4 cup water
1 teaspoon sea salt
1/2 cup pine nuts, toasted
Small handful of mint, chopped

Steps:

  • In a large saucepan over medium-high heat add 3 tablespoons of the butter, the curry powder, and a couple generous pinches of salt, and cook for a minute or until the spices are fragrant. Stir in the chopped apples and cook for about 3 minutes, enough time for the apples to soften up a bit and absorb some of the curry. Scoop the apples from the pan and set aside in a separate bowl. In the same pan, again over medium-high heat, add the remaining tablespoon of butter. Stir in the green onions, let them soften up a bit and then add the water and salt. Bring to a boil, stir in the couscous, cover and remove from heat. Steam for 5 to 10 minutes and then use a fork to fluff up the couscous. Stir in the apples, pine nuts, and chopped mint. Season with more salt and curry powder to taste. Serves 6. *Optional with chicken: Add carrots and some chicken, subsitute leeks for green onions, omit mint, and saute everything together in one pot, adding the couscous and broth to the mixture to steam. Saute the chicken and pine nuts separately and add them at the end.

CURRIED CHICKEN WITH COUSCOUS



CURRIED CHICKEN WITH COUSCOUS image

Categories     Chicken     Sauté     Quick & Easy     Low/No Sugar     Dinner     Potluck

Yield 4

Number Of Ingredients 15

Chicken and Curry
1 lb (500 g) boneless, skinless chicken breasts
3/4 tsp (4 mL) salt
1/4 tsp (1 mL) ground black pepper
4 medium carrots
1 medium onion
1 tsp (5 mL) vegetable oil
2 tsp (10 mL) curry powder * I usually do to taste but it depends on preference and also how spicy the curry is. Just get red curry at grocery store, tends to have a mild spiciness to it.
1/2 cup (125 mL) golden raisins
1 can (13.5 oz/398 mL) coconut milk
Couscous
2 cups (500 mL) chicken broth *low sodium from Swanson's brand at local grocery store.
1 1/3 cups (325 mL) uncooked plain couscous
1 Tbsp (15 mL) butter
2 Tbsp (30 mL) snipped fresh cilantro plus additional for garnish * I use parsley because I tend to not like the taste of cilantro again has to do with taste and preference.

Steps:

  • 1. For chicken, cut into 1-in pieces. Lightly coat with e.v.o.o. Heat skillet over medium-high heat 1-3 minutes our until hot. As skillet heats, combine salt, and black pepper in a small prep bowl. Season chicken with half of the black pepper mixture. Cook chicken about 2-3 minutes or until golden brown. Turn chicken over; cook 2-3 minutes or until center of chicken is no longer pink. Remove from skillet; set aside. 2. As chicken cooks, peel carrots; cut in half lengthwise, then thinly slice on a bias. Cut onion in half lengthwise, the crosswise into 1/2-in. wedges. Add oil to skillet. Saute carrots and onion 5 minutes or until crisp-tender or el dente, stirring occasionally. Stir curry pwder, raisins, coconut milk and remaining black pepper mixture into skillet. Add chicken; simmer 3-5 minutes or until sauce begins to thicken. 3. Meanwhile, for couscous, pour broth into a rice cooker and cover, or cook in a microwave safe dish on High for 3 minutes or until boiling. Stir couscous and butter into broth. Cover; let stand 5 minutes. As couscous stands, snip cilantro or parsley. Fluff couscous with a fork; stir in cilantro or parsley. 4. To serve, divide couscous among serving plates; spoon chicken mixture over couscous. Garnish with additional cilantro or parsley. Yield: 4 servings

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

CURRIED CHICKEN COUSCOUS



CURRIED CHICKEN COUSCOUS image

Categories     Chicken     Pasta     Dinner     Lunch     Healthy

Yield 2 people

Number Of Ingredients 11

1 Tbsp pine nuts
2 tsp virgin olive oil
1/2 cup chopped Vidalia onion
3/4 cup low-sodium chicken broth
1/2 cup dry whole-wheat couscous
1/4 tsp Kosher salt
1/2 tsp curry powder
1 pinch cinnamon
1/4 cup tart dried cherries, chopped
1 cup diced cooked skinless dark-meat chicken
2 scallions, thinly sliced

Steps:

  • 1. Toast pine nuts in a 400°F oven for 2 minutes. Set aside and allow to cool. 2. Heat olive oil in a medium saucepan over medium-low heat. Add onion and saute for 2 minutes. Add broth to saucepan and bring to a boil. Remove from heat. 3. Add couscous, salt, curry powder, cinnamon, and cherries. Stir well. Cover and steam for 10 minutes. 4. While couscous mixture is steaming, heat chicken in the microwave for 30 seconds on 50 percent power until just warmed. Fluff cooked couscous with a fork. Add chicken, scallions, and toasted pine nuts; toss well. Per serving: 454 cal, 14 g fat (3 g sat), 56 g carbs, 334 mg sodium, 12 g fiber, 28 g protein

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