Quick Chicken Curry

This uses the meat from a 2-pound rotisserie roasted chicken. Tossed with a few ingredients and served over a bed of quick-cooking couscous, this produces a luscious chicken curry.

Servings: 4 to 6

1 cup water
1 cup couscous
2 tablespoons olive oil
1 medium yellow onion, diced
3 cloves garlic, minced
2 large carrots, cut into matchsticks
1 cup golden raisins
1 tablespoon curry powder
Meat from a 2-pound rotisserie roasted chicken
1 cup coconut milk
Salt and freshly ground black pepper, to taste
3 scallions, thinly sliced

In a small saucepan, bring the water to a boil. Turn off the heat. Add the couscous, stir once, then cover and let sit until the rest of the recipe is complete.

In a large skillet, heat the oil over medium-high. Add the onion, garlic, carrots and raisins and sauté until the onions are just tender, about 5 minutes.

Add the curry powder and cook, stirring often, for 3 minutes. Add the chicken and coconut milk and bring to a simmer, stirring often. Season with salt and pepper.

Transfer the couscous to a large serving bowl and fluff with a fork. Add the scallions and toss to combine. Spoon the chicken curry over the center of the couscous.

Calories 442; Total fat 16g; Saturated fat 9g; Cholesterol 53mg; Carbohydrate 51g;
Sodium 67mg; Fiber 5g; Protein 26g