Curried chicken with couscous

Author: Liz Macri - Recipe Writer & Editor

Photographer: Ian Wallace

Save to favs/meal planning

See favs

Serves: 4

Time to make: 25 mins

Ingredients

More weights & measures

3 teaspoons grated fresh ginger
3 teaspoons mild curry powder
¼ cup lime juice
4 skinless chicken thigh fillets (600g total), fat trimmed
1 cup couscous
400g can lentils, drained, rinsed
⅔ cup chopped fresh coriandercilantroX
coriandercilantroX sprigs, to garnish

$AVER recipes were costed at $5 or below at the time of publication. We are mindful that seasonal and regional availability and price fluctuations occur - click here for healthy shopping tips for greater savings.

Instructions

Stay Awake

1 Combine ginger, curry powder and lime juice in a medium-sized bowl. Add chicken. Turn to coat.

2 Place a large, oiled frying pan over a medium heat. Cook chicken, turning, for 10-12 minutes until golden and cooked through.

3 Meanwhile, mix couscous and 1 cup boiling water in a large heatproof bowl. Cover and stand for about 5 minutes until water is absorbed. Fluff with a fork. Stir in lentils and coriander. Spoon chicken and pan juices over couscous and serve with coriander sprigs and steamed vegetables.

Nutrition Info (per serve)

Calories 480 cal

Kilojoules 2010 kJ

Protein 36 g

Total fat 21 g

Saturated fat 7 g

Carbohydrates 35 g

Sugar 1 g

Dietary fibre 6 g

Sodium 320 mg

Calcium 50 mg

Iron 5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

Save to favs/meal planning

See favs PRINT