About this recipe:An ultra-delicious meal, perfect for any day of the week. Chicken, chillies, carrot, courgette and spring onions are sauteed together to create this perfect stew. Serve over plain couscous.
775ml low salt chicken stock
2 tablespoons olive oil
4 skinless, boneless chicken breast fillets, cut into cubes
1 pinch ground black pepper
Scotch bonnet chillies, finely chopped, to taste
1 carrot, thinly sliced
1 courgette, diced
3 spring onions, thinly sliced
1 1/2 teaspoons grated fresh ginger
1 1/2 teaspoons curry powder
1/2 teaspoon ground coriander seed
1 teaspoon cornflour
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Method Prep:20min › Cook:25min › Ready in:45min
In a medium saucepan, bring 500ml of the chicken stock to the boil. Stir in couscous and 1 1/2 teaspoons of the olive oil. Turn off heat, cover and let stand 10 minutes.
Heat 1 tablespoon olive oil in a medium frying pan over medium heat. Stir in the chicken, season with pepper and cook until no longer pink and juices run clear. Remove chicken from the frying pan and set aside.
Heat the remaining olive oil in the frying pan over medium heat. Stir in the Scotch bonnet chillies and carrot and saute about 2 minutes. Mix in the courgette, spring onions, ginger and 4 tablespoons chicken stock. Continue to cook and stir until tender, about 5 minutes.
In a small bowl, blend the remaining chicken stock with curry powder, coriander and cornflour. Pour over the vegetables. Return chicken to the frying pan. Continue cooking about 2 minutes until chicken is coated and the stock mixture begins to thicken. Serve over the couscous.