chicken, Curry, Dinner time, Takeaways

Chicken curry with couscous and orange salsa

This is an easy dinner which is great for after work, when you want a takeaway kinda night. The orange is an amazing alternative to mango chutney, try it next time you have a curry, honestly it’s so good! Made with chicken thighs for their juicy ness even when cooked at a high temperature. I am using a bought curry sauce but you can use paste or make your own.

Ingredients

2 x chicken thighs

2 x tbs (tablespoons) tikka masala sauce – you can use whatever flavour you like

2 x tbs yogurt

For the couscous

50g couscous

1 spring onion sliced

1/2 tsp (teaspoon) cumin

1/2 tsp turmeric

1/2 chicken stock cube

25g frozen sweetcorn defrosted

For the salad

4 x large lettuce leaves

1/2 orange

30g celery

1 spring onion

salt and pepper

Method

Start by slicing your chicken thighs down to the bone

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Mix together the curry sauce and the yogurt

 

Spread the mix all over the chicken and leave to marinade – you don’t have to but you’ll get better flavour through the chicken if you do

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Put into an oven proof dish and bake for 25 mins on 200 fan

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Meanwhile put the rest of the marinade in a pan on a low heat to warm through for 10 mins stirring occasionally

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While that’s cooking in a bowl put in the couscous, sweetcorn, spring onion, spices and stock cube, and stir

Then pour on boiling water until just covering the couscous, cover and leave to stand

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To make the salsa, wash the whole lettuce leaves and dry, slice the spring onion and the celery

Segment the orange by cutting off the top and bottom, then cut off the peel going around the fruit,

Once peeled slice next to the membrane of each segment to release the fruit cut into 3-4 pieces and mix with the other vegetables and seasoning

Thats it! Serve using the leaves as a wrap and it’s delicious!

Serves 2

Cals – 296, fat – 10.6, carbs – 21.8, protein – 28.5,

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