Coconut Curry Chicken

• 3 tsp. vegetable oil
• 12 oz. skinless, boneless chicken-breast halves
• salt
• 1 medium onion
• 1 medium red pepper
• 1 1/2 tsp. minced jalepeno chile
• 2 tsp. grated peeled fresh ginger
• 2 clove garlic
• 1/4 tsp. curry powder
• 3/4 c. light coconut milk
• 2 tbsp. packed fresh cilantro leaves
• 1/2 c. couscous
• 2 tbsp. golden raisins
• 2 tbsp. sliced almonds

1. In 10-inch skillet, heat 2 teaspoons oil on medium-high until hot.
2. Sprinkle chicken with 1/4 teaspoon salt; add to skillet and cook 3 to 4 minutes or until golden, stirring occasionally.
3. Transfer chicken to plate.
4. Meanwhile, prepare couscous as label directs, adding raisins along with water.
5. To same skillet, on medium, add remaining 1 teaspoon oil.
6. Add onion and cook 3 minutes or until softened, stirring occasionally.
7. Stir in pepper, jalapeno, ginger, and garlic; cook 1 minute or until fragrant, stirring.
8. Stir in curry powder; cook 1 minute longer.
9. Stir in coconut milk, scraping up any browned bits from bottom of skillet.
10. Return chicken to skillet and cook 3 to 5 minutes or just until chicken is no longer pink throughout.
11. Remove skillet from heat and add cilantro and 1/4 teaspoon salt.
12. Fluff couscous with fork; stir in almonds.
13. Spoon couscous onto 2 dinner plates; top with curry.
14. Garnish with cilantro leaves.

vegetable oil, skinless, salt, onion, red pepper, jalepeno chile, ginger, clove garlic, curry powder, light coconut milk, cilantro, couscous, golden raisins, almonds

Taken from www.delish.com/recipefinder/coconut-curry-chicken-recipe-ghk0510 (may not work)