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Ingredients

Method

  • STEP 1

    Prepare couscous with chicken stock, according to the packet instructions. Heat olive oil in a pan and cook the onion for 2-3 mins until softened.

  • STEP 2

    Toss in chicken breast fillets and stir fry for 5-6 mins until tender. Add the blanched almonds and, when golden, stir in the hot curry paste and cook for 1 min more.

  • STEP 3

    Add the couscous along with the apricots and the coriander. Toss until hot then serve with plain yogurt if you like.

Recipe from Good Food magazine, August 2004

Goes well with

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A star rating of 4.4 out of 5.48 ratings
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