Curry Creamed Chicken with Couscous Salad

  1. Season the chicken breasts on both sides with salt and pepper.
  2. Using a wide saucepan, heat the stock to a simmer over medium heat.
  3. Place the chicken breasts in the pan.
  4. Poach uncovered for approximately 5 minutes; then flip the breasts and poach for 5 minutes more.
  5. The chicken will be done when it is firm to the touch; you may cut 1 open just to be sure.
  6. Remove the chicken from the pan and set aside on a plate.
  7. Cover with foil to keep warm.
  8. Turn the heat to high and reduce the stock until 2 tablespoons remain.
  9. Add the curry powder and stir; then add the heavy cream.
  10. Cook the cream mixture for 2 minutes to thicken slightly.
  11. 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.
  12. Garnish each plate with 2 sprigs of cilantro.
  13. 1 1/4 cups quick cooking couscous
  14. 1 1/2 cups chicken stock, boiling hot
  15. 1/2 cup raisins, chopped
  16. 1/2 cup pitted kalamata olives, chopped
  17. 1 medium shallot, minced
  18. 2 tablespoons fresh cilantro leaves, chopped
  19. 3 tablespoons fresh mint leaves, chopped
  20. 3 tablespoons extra-virgin olive oil
  21. Salt and pepper
  22. Put the couscous in a medium bowl and pour in the boiling stock.
  23. Cover with aluminum foil and let sit for 10 minutes.
  24. Uncover and fluff with a fork.
  25. Add the remaining ingredients and stir to incorporate.
  26. Season, to taste, with salt and pepper.
  27. Yield: 4 cups

skinless, salt, chicken stock, curry powder, heavy cream, couscous salad, cilantro

Taken from www.foodnetwork.com/recipes/curry-creamed-chicken-with-couscous-salad-recipe.html (may not work)

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