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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Indian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Put couscous, spices from packet and 2 tsp oil in a medium bowl. Add 1 and 1/4 cups boiling water, stir to mix, cover and let stand. | 2. Heat rest of oil in a large nonstick skillet over medium-high heat. Season chicken with 4 tsp each salt and pepper. Cook 3 minutes per side or until golden. | 3. Meanwhile stir flour, ginger, curry powder and 4 tsp salt into can of coconut milk. Add to skillet; top chicken with carrots and fruit. Bring to a simmer, cover and cook 4 minutes or until chicken is done, sauce thickens slightly and carrots are crisp-tender. Serve with couscous. | 4. Tip: Look for jars of chopped ginger in the produce section of your market. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
garlic olive oil couscous	6	ounces	roasted	151.3	0.0	33.66	0.85
chicken thigh	1		skinless boneless	1993.2	3.5787	43.3974	200.3619
water	1 1/4	1/4	boiling	0.0	0.0	0.0	0.0
olive oil	1	tablespoon	divided	119.34	0.0	0.0	13.5
salt	1/2	teaspoon		-	-	-	-
pepper	1/4	teaspoon		1.4432	0.3677	0.0597	0.0187
flour	1	tablespoon		36.1425	7.9128	0.5876	0.1402
ginger	1	tablespoon	chopped bottled	4.8	1.0662	0.1092	0.045
curry powder	2	teaspoons		13.0	2.2332	0.5716	0.5604
coconut milk	1	can		827.5862	19.934	8.2399	85.7811
carrot	10	ounces	shredded	116.2329	27.1588	2.6365	0.6804
fruit	1	cup		25.08	5.9532	1.0824	0.1716

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.