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Ingredients

Method

  • STEP 1

    Prepare couscous with reduced salt 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

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A star rating of 4.5 out of 5.51 ratings
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