Tomato-Coconut Zucchini & Carrot Curry With Chutney and Couscous

Servings: 2

Preparation time: 10 minutes

Cooking time: 25 mins

Ingredients

• Carrots: 1 red, 1 white; 300g total
• Cilantro: 10g or 6 sprigs
• Onion: 1
• Zucchini: 1
• Apple: 1
• Coconut milk: 165ml
• Tomato paste: 213ml
• Brown sugar: 5g
• Couscous: 100g with 1 cup of boiling water
• Curry powder: 8g
• Cooking oil
• Salt and pepper
• Chicken thigh: 325g

Cooking the couscous

1. Put 100g of couscous into a large bowl. Pour 1 cup of boiling water in the bowl and cover with saran wrap or plate and let it sit for about 10 minutes. Before serving, fluff with a fork and season with salt and pepper

Preparing the ingredients

1. Apple: cut in small dices
2. Zucchini: halve lengthwise then cut into 1cm thick crosswise
3. Carrots: Peel, halve lengthwise, cut into 2″-long pieces at an angle
4. Onion: small dice
5. Cilantro: roughly chop for garnish
6. Chicken thigh: cut in stir fry slices

Preparing the curry

1. In a large bowl, combine tomato sauce, 1/4 cup of water, coconut milk and curry powder. Season with salt and pepper and mix well. You can also add this directly into the pan while cooking later if you don’t want to prepare it in a bowl ahead of time.

Making the curry

1. In a large, high-sided pan, drizzle cooking oil on medium-high
2. Cook half of the onion, stirring frequently for 1-2 minutes or until fragrant
3. Add chicken and cook for about 5 minutes or until mostly cooked
4. Add zucchini and carrots, season with salt and pepper and cook for 3 minutes
5. Add coconut milk-tomato sauce mixture and bring to a boil
6. Reduce to medium-low, stir occasionally, for 10 minutes
7. If vegetables are tender and sauce has not thickened by given time, add flour slowly, 1 tsp at a time to thicken. Mix well

Making the chutney

1. While the curry is cooking, in a medium pan, drizzle cooking oil on medium high
2. Add remaining half onion and cook, stirring frequently for 1-2 minutes or until fragrant
3. Add apples, raisins, sugar and 1/2 a cup of water
4. Season with salt and pepper
5. Bring to a boil and reduce to a simmer, cooking and stirring frequently for 5-7 minutes or until most of the liquid is absorbed 

Place couscous, curry side-by-side and chutney over top. Garnish with cilantro. Enjoy!