chicken and organic squash coconut curry with couscous!

22 Feb

squash curry urbanpocketknife

I like natural thickeners for stews and curries.  Things like starchy potatoes make the sauce nice and rich without having to add things like flour or cornstarch.  This was a last minute curry where I decided to throw in everything in the fridge including some kabocha squash that I had cooked earlier and had no idea what I was going to do with!  Coconut milk and some fresh organic carrots made this a sweetish curry with a little bit of heat.

Here’s the super simple recipe that makes great left overs too!

What you need!
2 chicken breasts
5 medium carrots
1 sweet onion
2 cups of couscous
3 cups of chicken stock
half a medium kobacha squash
1 can of coconut milk
1 cup of grapes or raisins
2 tbsp (or to taste) spicy curry powder
olive oil
sea salt
black pepper

What to do!

1. Chop the onions and throw it in a sauce pan with a little bit of olive oil on medium heat.  While that is cooking (stir occasionally), cut the chicken breast in chunks and toss it in when the onions are translucent.  Turn the heat up to medium-high and brown the chicken pieces.

squash curry urbanpocketknife

2.  Chop the carrots and when the chicken is browned throw them in with the coconut cream, spices and bring to a boil.  Once its boiling, turn it down to the simmer and let it cook for as long as you like (I would say minimum 30 minutes)

3.  While your curry is simmering away, make the couscous!  In a small pot bring the chicken broth to a boil and the add the couscous.  Stir the couscous in and cover it and let sit for 5 minutes (this is the ratio I use for bulk couscous but feel free to follow the directions that came with yours).  If you’re using raisins, stir these in at the same time as the broth will plump them up.  If you’re using fresh grapes, halve them and toss it in later.

After the 5 minutes (or more) of it sitting, use a fork to fluff up the couscous…that’s it!

squash curry urbanpocketknife

4.  I scooped out chunks of squash in the last 10 minutes and put them in the curry.  Depending on the squash (drier ones like kabocha and red kuri work well), some of the squash will disintegrate and make your sauce thicker and some of it will stay a little chunky.  Delicious!  Serve the curry over the couscous and enjoy!

squash curry urbanpocketknife

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