Curry Yogurt Chicken with Coucous

Curry Yogurt Chicken with Couscous (A Seat at the Table)

After all the fun and excitement of graduating, getting married and going on a honeymoon, I’ve been looking forward to getting back into cooking.  This curry yogurt chicken with couscous is an incredibly simple meal that really comes together quickly and easily.  One of the best things about this curry yogurt chicken is that you can prep it early so that it’s ready to cook whenever you are.  I love having things prepped ahead because it makes it so much easier to make dinner when I’m feeling tired, lazy and hungry.  It ends up being just as easy to make a home-cooked meal as opposed to getting take-out.

The yogurt in this makes the chicken incredibly moist, and the curry adds a ton of flavor.  I served this with couscous which is a great, fast-cooking pasta.  I added some carrots and dried apricots to the couscous, but you can serve it plain or with whatever vegetables or dried fruit you have on hand.  Some toasted almonds would have been a great addition, but I didn’t have any on hand.

Husband even loved this meal as leftovers, so it’s also a great option for meal prepping if you like to make lunches ahead of time.

What are your favorite fast meals that can be prepped ahead of time?

Curry Yogurt Chicken with Couscous (A Seat at the Table)

Curry Yogurt Chicken with Couscous

Serves 4

Adapted from Sweet Peas and Saffron

  • 1 cup plain Greek yogurt
  • 1 1/2 Tbsp curry powder
  • 1 tsp kosher salt
  • 2 tsp brown sugar
  • 1 lb chicken breast tenderloins
  • 2 cups couscous
  • 1/2 cup chopped dried apricots
  • 3/4 cup chopped carrots

In a bowl or a ziplock bag, combine the first 4 ingredients and mix well.  Add the chicken and mix until chicken is thoroughly coated.  Refrigerate for at least 2 hours and up to 24 hours.

When ready to eat, preheat the oven 425°F.  Place the chicken in a 9×13″ dish in a single layer, and bake for 15-20 minutes or until cooked through.  If using a meat thermometer, you’ll want an internal temperature of 165°F.

Heat 2 cups of water in a saucepan and bring to a boil.  Add couscous, dried apricots, and carrots to the boiling water.  Cover with a lid and turn off the heat.  Let steam for 5-10 minutes, or until the water is absorbed.  Fluff with a fork just before serving.



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