The beauty of this dish is that not only is everything cooked in one pot, but from start to finish it only takes 30 minutes, max! This recipe was featured on Show Me St. Louis in a segment I did about the benefits of curry on your health. Not only does curry have a small role in Alzheimer and cancer prevention, but it also helps to reduce muscle and joint pain due to inflammation. (Waiting for the study to show french fries do the same….keeping my fingers crossed!). Curry is one of my favorite spices to flavor normally bland food like grains and chicken. Namely because it might be the easiest. Since its a blend of turmeric, coriander, and ginger- and already combined- there is hardly any work involved in creating instantly robust dishes.
Ingredients:
1 Large Chicken Breast, diced
1/2 bundle of asparagus, chopped diagonally in 2 inch pieces
1 red pepper, chopped
1/4 yellow onion, chopped
1/2 cup spinach, fresh, chopped
1 1/3 cup chicken broth
1 cup couscous
1 tsp garlic, minced
2 tsp canola oil
1 tsp salt
1 tsp pepper
1 tbsp curry powder
1/2 tsp cayenne pepper
Directions
- Heat canola oil in a skillet on medium high heat. Add chicken. When chicken is cooked throughout (about 5 minutes) add garlic, onion, red pepper, and asparagus to the pan. Add all seasoning. Cook for approximately 2 minutes or until the vegetables being to soften.
- Add in chicken broth. Bring to a boil. Once the broth is to a boil, add in the couscous and spinach. Cover the pan immediately and remove from heat. Allow to sit for 5 minutes covered. Fluff and serve!
