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Pepper-Curry Chicken

Curry powder and distinct flavors enhance chicken served with couscous and apple cubes.

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  • prep time 25 min
  • total time 1 hr 5 min
  • ingredients 14
  • servings 4
 

Ingredients

2
tablespoons olive oil
1
cut-up whole chicken (3 1/2 to 4 lb)
1
medium onion, finely chopped (1/2 cup)
1
medium green bell pepper, cut into thin bite-size strips
2
medium tomatoes, chopped (1 1/2 cups)
3
cloves garlic, minced
1
tablespoon curry powder
1/2
teaspoon dried thyme leaves
1/2
teaspoon salt
1/4
teaspoon ground red pepper (cayenne)
1/2
cup chicken broth
2
cups water
1 1/2
cups uncooked couscous
1
medium tart red apple, cut into cubes

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 In 4- to 5-quart Dutch oven, heat oil over medium heat. Add chicken pieces; cook about 5 minutes on each side or until browned (if necessary, cook chicken a few pieces at a time). Remove chicken from Dutch oven; set aside.
  • 2 In same Dutch oven, cook onion and bell pepper 3 to 4 minutes, stirring occasionally, until onion begins to brown; drain. Stir in tomatoes, garlic, curry powder, thyme, salt, ground red pepper and broth. Return chicken pieces to Dutch oven. Reduce heat to low; cover and simmer 30 to 40 minutes or until juice of chicken is clear when thickest piece is cut to bone (180°F).
  • 3 In 2-quart saucepan, heat water to boiling. Stir in couscous. Remove from heat; cover and let stand 5 minutes.
  • 4 Stir apple into chicken mixture; simmer uncovered 2 minutes longer or until apple is hot. Fluff couscous lightly with fork before serving with chicken mixture.
  • 1 In 4- to 5-quart Dutch oven, heat oil over medium heat. Add chicken pieces; cook about 5 minutes on each side or until browned (if necessary, cook chicken a few pieces at a time). Remove chicken from Dutch oven; set aside.
  • 2 In same Dutch oven, cook onion and bell pepper 3 to 4 minutes, stirring occasionally, until onion begins to brown; drain. Stir in tomatoes, garlic, curry powder, thyme, salt, ground red pepper and broth. Return chicken pieces to Dutch oven. Reduce heat to low; cover and simmer 30 to 40 minutes or until juice of chicken is clear when thickest piece is cut to bone (180°F).
  • 3 In 2-quart saucepan, heat water to boiling. Stir in couscous. Remove from heat; cover and let stand 5 minutes.
  • 4 Stir apple into chicken mixture; simmer uncovered 2 minutes longer or until apple is hot. Fluff couscous lightly with fork before serving with chicken mixture.

EXPERT TIPS

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Expert Tips

Couscous can be found near the rice section of the grocery store. It comes in a variety of flavors. For this recipe, use uncooked regular couscous.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
760
(
Calories from Fat
280),
% Daily Value
Total Fat
31g
31%
(Saturated Fat
8g,
8%
Trans Fat
1g
1%
),
Cholesterol
150mg
150%;
Sodium
580mg
580%;
Total Carbohydrate
64g
64%
(Dietary Fiber
6g
6%
  Sugars
8g
8%
),
Protein
57g
57%
;
% Daily Value*:
Vitamin A
20%;
Vitamin C
35%;
Calcium
6%;
Iron
25%;
Exchanges:
3 1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 6 1/2 Lean Meat; 0 High-Fat Meat; 2 Fat;
Carbohydrate Choices:
4
*Percent Daily Values are based on a 2,000 calorie diet.