Corn And Chicken Curry With Couscous
A flavorful chicken and corn curry served over fluffy couscous, blending aromatic spices and fresh vegetables for a hearty, comforting meal perfect for any occasion.
Ingredients
- 1 cup couscous ⓘ
- 3 cups fat-free chicken broth ⓘ
- 1 cup diced carrots ⓘ
- Nonstick cooking spray ⓘ
- 1 cup diced celery ⓘ
- 1/3 cup chopped onion ⓘ
- 2 cloves garlic, mashed ⓘ
- 1 cup fresh corn kernels ⓘ
- 3 tbsp. flour ⓘ
- 2 tsp. curry powder ⓘ
- Pinch nutmeg ⓘ
- 12 oz. boneless skinless chicken breast, cooked and cut into 1-inch pieces ⓘ
- 3/4 cup milk
- 1 medium apple, cored, peeled, and sliced ⓘ
- 1/2 tsp. salt ⓘ
- Pinch black pepper ⓘ
Instructions
- In a medium bowl, mix couscous with 1 1/2 cups of chicken broth. Cover and set aside.
- Spray a large skillet with nonstick cooking spray and heat over medium.
- Add diced carrots, celery, and chopped onion; sauté until vegetables are tender, about 5 minutes.
- Stir in minced garlic, curry powder, nutmeg, salt, and black pepper; cook for 1 minute until fragrant.
- Sprinkle flour over the vegetables and stir well to combine.
- Gradually add remaining chicken broth, stirring constantly to prevent lumps, and cook until mixture thickens, about 5 minutes.
- Add cooked chicken pieces, fresh corn kernels, and sliced apple; simmer for another 10 minutes to meld flavors.
- Meanwhile, cook couscous mixture in boiling water for 5 minutes or until tender.
- Fluff couscous with a fork and serve topped with the chicken and corn curry.
Tips & Substitutions
For a creamier texture, consider adding a dollop of Greek yogurt to the chicken curry before serving. You can substitute the chicken with chickpeas for a vegetarian option. If fresh corn is unavailable, frozen corn works well too. Adjust the curry powder to your taste; start with less and add more if needed.
Serving Suggestions
Serve the corn and chicken curry over the fluffy couscous for a satisfying meal. This dish pairs beautifully with a side of steamed green beans or a simple salad. For a refreshing touch, consider offering a chilled Gazpacho-Cold Soup as a starter, especially on hot days.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm in a skillet over medium heat, adding a splash of chicken broth or water to prevent drying out. You can also microwave in short intervals, stirring occasionally until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Corn And Chicken Curry With Couscous contains roughly 1040 calories, with 38g protein, 206g carbohydrates, and 28g fat. It is an excellent source of dietary fiber (291% of the Daily Value), iron (173% of the Daily Value), and calcium (90% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 1188mg per serving (52% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use different vegetables in this recipe?
Absolutely! Feel free to incorporate your favorite vegetables like bell peppers, peas, or zucchini. Just ensure they are cut into similar sizes and adjust cooking times as needed.
How can I make this dish spicier?
To add more heat, include a pinch of cayenne pepper or chopped fresh chili peppers when sautéing the onions and garlic. You can also serve with hot sauce on the side for those who prefer an extra kick.
Is it possible to make this dish ahead of time?
Yes, you can prepare the chicken curry in advance and store it in the refrigerator. Just cook the couscous fresh before serving to maintain its texture. Reheating the curry will meld the flavors even more.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).