Sunday, July 6, 2008

Curried Chicken four ways

Curried Chicken, Veggies and Couscous (from Best Loved Casseroles)

1 pkg frozen vegetable medley (16 oz)
1 lb chicken, cut into bite sized pieces
2 t curry powder, divided
¾ t garlic powder
2 T flour
1/8 t red pepper
1 T oil
1 can chicken broth
1 c uncooked couscous

Thaw veggies in microwave.
Mix 1 t curry powder, garlic powder, flour and red pepper in Ziploc bag or bowl. Toss chicken in mixture.
Heat oil in large skillet over medium high heat. Add chicken to hot oil. Cook 5-6 minutes, until chicken is no longer pink in the middle, turning occasionally.
Transfer chicken to plate and set aside. Add broth and remaining curry powder to skillet; bring to a boil.
Stir in thawed vegetables; return to a boil. Stir in couscous top with chicken. Cover and remove from heat. Let stand 5 minutes or until liquid is absorbed.

I like these alternative uses for the curry chicken: Coat and cook chicken as above. Mix with diced apples, pecans or walnuts, and plain yogurt. Serve either warm over rice, as a salad, or in a pita.

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