Curried Chicken with Couscous

Chicken and Curry

1 lb. boneless, skinless chicken breasts (I used 4 chicken breasts)

3/4 tsp. salt

1/4 tsp. coarsely ground black pepper

4 medium carrots (I used 6 carrots)

1 medium onion

1 tsp. vegetable oil

2 tsp. curry powder

1/2 cup golden raisins

1 can (13.5 oz.) coconut milk

Couscous

2 cups chicken broth

1 1/3 cups uncooked plain couscous

1 tbsp. butter

2 tbsp. snipped fresh cilantro plus additional for garnish

Cut chicken into 1 inch strips and spray with oil.  Heat skillet over medium high heat 1 -3 minutes or until hot.  As skillet heats sprinkle salt and pepper on chicken.  Cook chicken about 2 - 3 minutes or until golden brown.  Turn chicken over; cook 2 -3 minutes or until center of chicken is no longer pink.  Remove from skillet; set aside.  

As chicken cooks, peel carrots; cut in half lengthwise, then thinly slice on a bias.  Slice onion into strips.  Add oil to skillet and saute carrots and onion 5 minutes or until crisp tender, stirring occasionally.  Stir curry powder, raisins and coconut milk into skillet with vegetables.  Add chicken and simmer 3 - 5 minutes or until sauce thickens.

Meanwhile, for couscous, pour broth into pan and bring to a boil.  Add couscous and butter, put lid on pan, turn off burner and set aside for about 5 minutes.  

To serve, spoon chicken mixture over couscous.  Garnish with chopped cilantro if desired.