Tuesday, 18 January 2011

Curry flavoured chicken and vegetable Cous Cous

Forgive the photos if you will... I was so eager to eat this dish, I forgot to take a photo of my own!
This you just have to try! You will love this dish!

I've been meaning to try my very onw cous cous recipe for some time now and wa never rally sure exactly what to put in.
I read a few recipes online and asked around. Apparently it's easier than you think. Basically, anything goes. Yep. You can out just about anything in there!

Personally, I've been craving that slight curry flavour, without overloading on the tastebds and killing everything else. So I whipped this up last night.
Believe me... you're gonna love it!

Ingredients for 4 people:

  • 4-6 skinned, boneless chicken breast filets (depending on appetite)
  • 5-6 sliced of grilled eggplant (slicked about 1cm/half and inch thick)
  • 2-3 grilled zucchine, cut in half length-wise
  • garlic to taste (or, alternatively, some onion)
  • curry powder to taste
  • salt
  • olive oil
  • 300 gr medium grained pre-cooked dried cous cous. (It's the kind you find in a box, that says ready in 5 minutes!)


Start off by oven roasting, BBQ grilling or broiling your vegetables. Be sure not to dry them out to much, but brown them enough to give them that distinct flavour and texture.

(I used grilled vegetables as they were leftovers... you can of course start with fresh diced vegetables, and sautée them with olive oil and a bit of garlic, but this will of course take longer...).

Cut your chicken into thins trips and then dice them all up.

In a large sautée pan, put olive oil (to almost cover the bottom) and 1-2 clovesd of garlic, and brown until golden.

Gradually add the grilled vegetables, cutting into small bite-size pices while the oil is sautéing the garlic. Add salt and some curry powder. (mine is in the jar with holes in the top, so I pour it gradually... but I'd say add about 2 tsps, depending on how strong your powder is and how strong you like your dish).

Cook until nicely flavoured and browned, for about 10 mins. Now add your chicken, seasoned with some salt. If it all seems too dry add some water. Alternatively, you can add some concentrated tomatoe paste (1-2 tsps), dissolved in some hot water. I went with plain water.

Stir nicely, mixing everything in and add more curry, about another 2-3 tsps (and salt, if necessary). Once it's ready, set aside.

Now for the cous cous. I just followed the directions on the box, which are really simple and fast.
Basically put the cous cous in a pot and add warm water or a bit of soup broth. I just added some powdered stock and warm water. Cover just above the cous cous. Stir a second and then let sit for about 5 minutes (all this OFF the stove).

When you've returned to your pot, you'll find the cous cous has absorbed all your water.
Add some olive oil, and a few drops of water and put on the stove on a very gentle low flame for 2-3 mins. Stir frequently, making sure it doesn't stick to the bottom.
If it seems too sticky, add a little bit more olive oil.

Serve hot, with your vegetables and cicken on top. Voilà!

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