Chicken Curry with Tomato + Coconut over Couscous
- Dairy Free
- Low Carb/Paleo
Why we love it:
- 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
- 11⁄2 cups Frozen Peas
- 1 teaspoon Turmeric
- 1 teaspoon Ground Cumin
- 1⁄4 teaspoon Cayenne Pepper (optional)
1. ONION + GARLIC
Thinly slice, or finely dice the onion. Mince the garlic.
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.
4. TOMATOES + STOCK
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.
6. ZUCCHINI + PEAS
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.
Fluff the couscous with a folk to separate the grains. Serve in bowls and top with curry.