Chicken and Almond Curry
Over a year ago
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Ingredients
- 2 teaspoons Indian curry paste
- 6 ready to eat apricots,chopped
- 150ml hot chicken stock
- 150g couscous
- 1 large skinless cooked chicken breast,shredded
- 2 spring onions,sliced
- 2 tablespoons blanched almonds,toasted
- a small bunch flat-leaf parsley,chopped
- 150ml natrual yogurt
Accompaniment
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Description
i love this curry
Method
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1
1.Mix the curry paste and apricots with the chicken stock until the paste has dissolved. Then put the couscous in a bowl and pour over the stock. Cover with clingfilm and leave for 5 minutes.
2. Break up the couscous with a fork and stir through the chicken, spring onions, almonds and half the parsley. Mix the rest of the yogurt with the parsley. Serve the couscous with the yogurt drizzled over
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