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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.


  • 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


  1. In a small saucepan, bring the water to a boil. Turn off the heat.
  2. Add the couscous, stir once, then cover and let sit until the rest of the recipe is complete.
  3. In a large skillet, heat the oil over medium-high.
  4. Add the onion, garlic, carrots and raisins and sauté until the onions are just tender, about 5 minutes.
  5. Add the curry powder and cook, stirring often, for 3 minutes.
  6. Add the chicken and coconut milk and bring to a simmer, stirring often. Season with salt and pepper.
  7. Transfer the couscous to a large serving bowl and fluff with a fork.
  8. Add the scallions and toss to combine.
  9. Spoon the chicken curry over the center of the couscous.

Yield: 4 to 6 servings

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

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