Curried Chicken With Couscous

Curried Chicken With Couscous

This Curried Chicken with Couscous contains all of the classic chicken curry flavors – simplified and healthier.

This recipe features a creamy curry base made from coconut milk, tender chicken breasts, and sweet raisins is so deceivingly decadent you’d never guess it’s good for you.

If you’ve ever been intimidated by making a curry dish, this chicken curry recipe is a great place to start.

It’s extremely simple, and the results are absolutely delicious. This is an excellent recipe to make and freeze in individual portions (freeze couscous in separate containers).

We cut the carrots into matchsticks, but you can also slice them into coins. Not a fan of cilantro? Feel free to omit the cilantro garnish or consider using flat-leaf parsley instead.


4.37 from 36 votes

Curried Chicken with Couscous

This simpler rendition of a classic curried chicken features all the classic curry flavors and is ready in under an hour.

Course Main Course
Cuisine Indian
Prep Time 15 mins
Cook Time 27 mins
Total Time 42 mins
Servings 8 servings
Calories 419 kcal
Author BODi


  • 2 cups water
  • cups canned light coconut milk divided use
  • 1 tsp salt (or Himalayan salt) divided use
  • 2 cups dry whole-grain couscous
  • 2 Tbsp all-purpose flour
  • 2 Tbsp curry powder
  • 2 lbs. raw chicken breast boneless, skinless, cut into ½-inch strips or bite-sized pieces
  • 1 Tbsp extra-virgin organic coconut oil
  • 3 medium carrots cut into matchstick-sized pieces
  • ½ cup raisins
  • ½ cup chopped fresh cilantro


  1. Heat water, ½ cup coconut milk, and ¼ tsp. salt in medium saucepan over medium high heat. Bring to a boil. Gradually stir in couscous. Remove from heat. Let stand, covered, for 5 minutes. Remove cover and fluff with a fork. 

  2. Combine remaining ¾ tsp. salt, flour, and curry powder in a resealable plastic bag. Add chicken, seal the bag, and toss gently to coat.

  3. Heat oil in large skillet over medium heat.

  4. Add chicken; cook for 5 minutes, stirring frequently, or until chicken is no longer pink.

  5. Add remaining 2 cups coconut milk, carrots, and raisins. Bring to a boil. Reduce heat to low; gently boil, stirring occasionally, for 7 to 10 minutes, or until chicken is tender.

  6. Place ½ cup of couscous in each of eight serving bowls. Top with ¾ cup curried chicken. Garnish each serving with 1 Tbsp. cilantro. 

Recipe Notes

The Nutrition Facts box below provides estimated nutritional information for this recipe.

Nutrition Facts
Curried Chicken with Couscous
Amount Per Serving
Calories 419 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 6g38%
Cholesterol 83mg28%
Sodium 375mg16%
Carbohydrates 47g16%
Fiber 4g17%
Sugar 8g9%
Protein 32g64%
* Percent Daily Values are based on a 2000 calorie diet.

This simpler rendition of a classic chicken curry features all the classic flavor and is ready in under an hour.

Container Equivalents
½ Purple
1 Red
1 Yellow
1 Blue

2B Mindset Plate It!
Add a side salad or more veggies for a great lunch option.

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