Are you noticing my patterns here? We shop on a budget, which means we eat a fair bit of chicken compared to other meats. (Thank you Trader Joe’s all-natural frozen chicken breasts!) Now, this may sound boring, but it is so far from it! We could eat a chicken meal every night of the week - and have it taste completely different each time. Now, as far as the coconut couscous, we’re just plain addicted. Really, if you haven’t tried this yet… what are you waiting for??? As far as curry dishes, this is very different from the ones previously, if you like Indian curry spices, you’ll love this! It has excellent flavor but without the heat of some of the other curry dishes.

Equipment you’ll need:

• Small sauce pan
• Large skillet
• 1 large zip-lock bag

Ingredients:

• 1 cup couscous
• 1/3 cup water
• 1 can coconut milk, divided
• 2 chicken breasts, thawed and cut into 1 inch pieces
• Handful of shredded carrots (I get the bagged kind)
• 1/2 onion, chopped
• 2 Tbs. flour
• 1 Tbs. curry powder
• 1 tsp. all-spice
• salt and pepper
• 2 tsp. vegetable oil

Instructions:

In the sauce pan, combine water and 3/4 cup coconut milk. Heat on med-high until boiling. Stir in couscous, remove from heat and cover. Let sit for 5 minutes and fluff with fork.

In the skillet, preheat the veggie oil on med-high. Combine flour, curry powder, all-spice, salt and pepper in a large zip lock bag. Shake well. Now put the chicken in the bag, close it up, and shake to evenly coat the chicken. Place in the skillet and allow it to brown on all sides, add the carrots and onion, and cook for another minute or two. Finally, stir in the rest of the coconut milk, and allow it to simmer for about 5 minutes or until chicken is cooked through. Enjoy!