Rating: 2 stars
4026 Ratings
  • 1 star values: 0
  • 2 star values: 4026
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  • 5 star values: 0
  • 4,026 Ratings
Joanne Weir
May 2001

Gallery

Credit: © James Baigrie

Recipe Summary

Yield:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large skillet, heat the olive oil until shimmering. Season the chicken with salt and pepper and cook over moderately high heat, stirring, until golden, about 5 minutes. Add the onion, curry, cinnamon, cayenne and 1/4 teaspoon of pepper. Cook, stirring, until fragrant, about 1 minute. Add the stock and simmer until reduced by one-third, about 10 minutes. Add the diced red pepper and zucchini and simmer until tender, about 10 minutes. Add the chickpeas and cook for 1 minute longer. Season the curried chicken with salt.

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  • Meanwhile, in a small saucepan, bring the water to a boil. Add the couscous and 1/2 teaspoon of salt, cover and let stand for 10 minutes. Fluff the couscous with a fork, then add the chopped cilantro and toss. Transfer the curry to a serving bowl, garnish with the cilantro sprigs and serve with the couscous.

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