Chicken fillet curry is one of my favourite dishes—this time with pearl couscous and paprika.
Cut the chicken fillet into long strips.
Cut peppers and carrots into fine strips.
Chop onion, garlic, and fry in a pan with chicken fillet and sliced carrots.
After a while, add the sliced bell pepper.
Boil 200 g of water, add 180 g of pearl couscous and cook on low heat for ~5 minutes.
Add couscous to the chicken fillet and vegetables in the pan. Add coconut milk and spices. Cook for ~10-15 minutes.
Add greens at the end.
Finished product weight 1615
Servings 0
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
