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Chicken Curry with Tomato + Coconut over Couscous

Active Time: 30 minutes
Total Time: 30 minutes
  • Dairy Free
  • Low Carb/Paleo
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Why we love it:

I would be happy eating this meal every night. You can swap out the vegetables for whatever types you have or prefer to buy - just adjust the cooking times and add things in the order they take to cook so that everything is just tender but not mushy at the end.


  • 1 Onion
  • 3 cloves Garlic
  • 1 pound Chicken Breast
  • 1 Tablespoon Kosher Salt (divided)
  • 1 Tablespoon Canola Oil
  • 1 head Cauliflower
  • 4 Roma Tomatos
  • 4 cups Vegetable Stock (or water, divided)
  • 1 can Coconut Milk
  • 2 cups Couscous
  • 2 Zucchinis
  • 112 cups Frozen Peas
  • 1 teaspoon Turmeric
  • 1 teaspoon Ground Cumin
  • 14 teaspoon Cayenne Pepper (optional)

Cooking Instructions


    Thinly slice, or finely dice the onion. Mince the garlic.

  • 2. CHICKEN

    Thinly slice the chicken into small strips. Season with a pinch of salt.

    In a deep sided pot, heat the oil over medium high heat. Add the chicken and let it brown for 3 minutes, then flip the pieces over and add the onion and garlic. Cook, stirring often, for about 4 minutes.


    Meanwhile, chop the cauliflower into florets. Add to the pot along with the spices (turmeric, cumin, and cayenne) and about ⅔ of the salt.


    Dice or slice the tomatoes - I sometimes dice them and they’ll melt into the sauce more, or slice them into 4 - 6 wedges and they’ll remain visible. Add them to the curry along with ½ of the stock and the coconut milk. Bring to a simmer.


    Bring the other ½ of the stock to a boil in a small pot with a lid. Add the remaining salt. When it’s boiling, stir in all of the couscous and turn off the heat. Stir well and cover. Don’t touch it for 12 minutes.


    After the curry simmers for about 10 - 12 minutes, test one of the cauliflower florets to see if it’s mostly tender (i.e. you could eat it now, but a little longer will be better). If so, add the zucchini and peas. Cook for 3 - 4 minutes longer.

  • 7. SERVING

    Fluff the couscous with a folk to separate the grains. Serve in bowls and top with curry.

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    serve with a side of turmeric-ginger seared salmon, white fish, or toss some shrimp into the curry while it’s simmering
    thinly sliced pork loin or chicken thighs
    1 - 2 cups of cashew cream or milk, almond milk. Or use all stock or broth if you prefer
    a slicing or beef steak tomato is ok too. You could also use a 15 ounce can of diced tomatoes
    this is highly adaptable and would taste wonderful with eggplant, mushrooms, yams, corn, green beans, carrots, broccoli
    add soft or crispy firm tofu cubes, or a can of garbanzo beans

Kid Friendly Version

Big Kids Plate
Toddler Plate

How to Tweak This Recipe for Kids:

  • Adjust the veggies so there is something they like
  • Serve the veggies separated a bit so it looks less like a stew
  • Swap for pasta or rice if that’s better than couscous

For Toddlers

  • After it’s cooked, you can puree a cup to make it a mash that’s easy to spoon, or just chop it up with a knife
  • Chop chicken finely
  • If worried about the brothiness, cook some of the veggies in a steamer or sauté pan on the side
  • Complete with fruit

For Choosy Eaters

  • Cook chicken separately on skewers or in “chicken finger shape”
  • Sauté or simmer their vegetables separately so it doesn’t have sauce on it
  • Be sure to include a vegetable that is accepted
  • Complete meal with bread and fruit

Prep Ahead & Use It Up

  1. Make the couscous
  2. Cook the curry too – it gets better overnight. Gently reheat in a pan or the microwave to serve
Rate this recipe:
2 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 5 (2 votes, average: 5.00 out of 5)
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