The first time I had curry, it was at the house of one of my third grade students during my first year of teaching.

The very British family invited Meeker and I over to share a meal as a Christmas gift to their’ son’s teacher (me). Basically my dream come true.

Basically Meeker’s worst nightmare.

We ate dinner for six people (two of them kiddos) at a tiny kitchen table – their cat sat smack dab in the middle of everything. On the table. They talked in heavy British accents all night, making jokes I barely understood, while the kids screeched and danced and flipped out that their teacher was at their house…and it ended up being one of the best dinners I can remember.


Oh heavens, it was so stinking good.

Meeker has been asking me to recreate it for years (literally, years), and I never have. ALSO, this is not anywhere close to the kind of curry that we ate at their house – but it is curry and it is delicious.


Curried Couscous Chicken Salad

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The Chicken

  • 1 lb chicken
  • 1 1/2 C chicken broth

The Couscous

  • 1 1/4 C chicken broth
  • 1 C couscous
  • 1 red bell pepper, finely chopped
  • 3 green onions, finely chopped
  • 4-5 basil leaves, finely chopped

The Curry Sauce

  • 1 onion
  • 2 garlic cloves
  • 2 medium carrots
  • 2 T mild curry powder
  • 1/4 t cinnamon
  • 1/2 inch piece of fresh ginger
  • pinch of saffron threads
  • 2 T butter
  • 8 ounces canned coconut milk (unsweetened)
  • 1/2 C crushed tomatoes
  • 1/2 C heavy cream

Put the chicken and broth in your slow cooker. Cook on low for 3-4 hours, then shred with a fork. Set aside. (You could really cook the chicken any way, I just think this is the easiest)

Roughly chop the onion, garlic, and carrots. Put them in the food processor along with the curry, cinnamon, ginger, and saffron. Blitz into a coarse paste.

In a large skillet or soup pot, heat 2 T butter until it melts. Reduce heat and add the curry paste and cook for 1-2 minutes. Whisk in 1 1/2 cups of chicken broth, coconut milk, tomatoes, and heavy cream. Cook until thickened.

Meanwhile, bring the remaining 1 1/4 C chicken broth to a boil. Pour in the couscous, turn off the heat, and cover. Let set for 5 minutes. Then fluff with a fork. Mix in the bell pepper, green onions, and basil and set aside.

Combine all ingredients, garnish with cashews and golden raisins, if ya like.


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