Coconut Curried Chicken with Couscous

Coconut Curried Chicken with Couscous

Reference: Coconut Curried Chicken with Couscous
Romertopf Recipes


1 Tbl. all­purpose flour

1 Tbl. curry powder or garam masala

1 pound boneless, skinless chicken breasts, cut into 1/2 inch chunks or strips

1/2 cup chopped onion

1 cup carrots, cut into rounds

1/3 cup golden raisins (optional)

1 tsp. minced garlic

1 tsp. minced ginger or 1/4 tsp. ginger powder

1 cup chicken stock or water

1 (14 oz) can unsweetened coconut milk (light or regular)

1 tsp. salt, divided

1 cup uncooked couscous

1/4 cup chopped fresh cilantro  


Combine 1/2 tsp. salt, flour, and curry powder.  Add chicken and toss to coat.  Mix together remaining ingredients, gently stir chicken into couscous mixture and put in bottom of clay pot.   Cover baker, put in cold oven.  Set oven temperature to 450°F and bake about 40-­45 minutes or until chicken is cooked through.  Stir before serving. Garnish with chopped fresh cilantro. 

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