This is chicken curry with a difference.
If you don’t have a cupboard full of spices or curry pastes then this is a great recipe. You only need ground turmeric and Garam Masala to make this super tasty dish. Don’t worry – it isn’t too spicy because there is no chilli. The flavours and use of couscous remind me of North African food.
I used chicken ‘lovely legs’ to make my version. They are basically just the meaty end of a normal drumstick. The lack of the knuckle piece means you can fit more of them into a pan, so that is helpful. If you can’t buy those then simply use bone-in chicken thighs instead.
You will need a large sauté or frying pan for which you have a lid.
This recipe has been adapted from one I found on the BBC Good Food website.
Ingredients – serves 4:
- 1/2 tbsp olive oil
- 8 bone-in skinless chicken pieces, such as ‘lovely legs’ (see above) or thighs
- 1 medium onion, halved and thinly sliced
- 2 cloves garlic, crushed
- 2 teaspoons ground turmeric
- 1 tbsp Garam Masala
- 1 chicken stock cube
- 500ml/2 cups boiling water, plus a little extra if required for the couscous
- 200g/7 oz couscous
- handful fresh parsley leaves, roughly chopped
- Put the oil into your large sauté or frying pan and place over a medium-high heat on the stovetop. Add the chicken pieces and cook, turning regularly, until the chicken is golden all over. This will take 10-15 minutes depending on the size of your chicken pieces.
- Once the chicken is golden, remove from the pan and place on a plate.
- Add the onions to the pan and cook for a couple of minutes until starting to soften.
- Add the garlic, turmeric and Garam Masala and cook for 30 seconds until fragrant.
- Put the chicken pieces back in the pan and turn them over in the onions so they pick up the colour from the spices.
- Crumble the stock cube over the chicken pieces, then pour over the boiling water.
- Bring to the simmer, then cover the pan with the lid and reduce the heat to low. Cook for 35-40 minutes at a rapid simmer, or until your chicken pieces are cooked through.
- Remove the pan from the heat. Remove the chicken from the pan and place on a clean plate.
- Add the couscous to the pan, along with extra boiling water if required in order to cover the couscous in liquid.
- Put the lid on the pan and leave to sit for 5 minutes until the couscous is plumped.
- Use a fork to break the couscous into grains, then add the parsley and mix through.
- Add the chicken back to the pan.
- Serve and enjoy!