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Learn how to cook authentic Asian cuisine with our recipes from all of the major regions in Asia, including Korea, Japan and Malaysia.
Curried Chicken, Vegetables and Couscous Skillet
Prep and Cook Time: 19 minutes
Yield: Makes 4 servings
Ingredients:
1
package (16 ounces) frozen vegetable medley, such as broccoli, carrots and cauliflower or bell pepper and onion strips
1
pound chicken tenders
2
teaspoons curry powder, divided
3/4
teaspoon garlic salt
1/8
teaspoon ground red pepper
4-1/2
teaspoons vegetable oil
1
can (about 14 ounces) chicken broth
1
cup uncooked couscous
Preparation:
1.
Thaw vegetables according to package directions.
2.
While vegetables are thawing, place chicken in medium bowl. Sprinkle with 1 teaspoon curry powder, garlic salt and ground red pepper; toss to coat.
3.
Heat oil in large deep skillet over medium-high heat until hot. Add chicken mixture, spreading in one layer. Cook 5 to 6 minutes or until chicken is no longer pink in center, turning occasionally.
4.
Transfer chicken to plate; set aside. Add broth and remaining 1 teaspoon curry powder to skillet; bring to a boil over high heat, scraping up browned bits on bottom of skillet.
5.
Stir thawed vegetables into skillet; return to a boil. Stir in couscous; top with chicken. Cover and remove from heat. Let stand 5 minutes or until liquid is absorbed.
Note
For a special touch, add a dollop of plain yogurt to each serving.
Nutritional Information:
| Serving Size: | |
| Sodium | 926 mg |
| Protein | 33 g |
| Fiber | 11 g |
| Carbohydrate | 45 g |
| Cholesterol | 77 mg |
| Total Fat | 9 g |
| Calories | 402 |
Dietary Exchange:
| Vegetable | 2 |
| Starch | 2-1/2 |
| Meat | 3 |
This recipe appears in:
Middle Eastern
