This is my first attempt at making my own recipe that uses curry powder.

This is not like restaurant-style curry!

This is curry that you can make in your own kitchen, in about half an hour, and end up with a tasty, satisfying dish that’s easy to prepare and doesn’t require a ton of cleanup.

To make this dish, you will need:

• 1/2 cup couscous
• 3/4 cup water
• 1/4 cup sliced almonds
• 1 green onion, sliced thin
• 1/2 teaspoon ground cumin
• 1/4 teaspoon salt
• 1 Tablespoon plus 1 teaspoon extra-virgin olive oil
• 2 chicken thighs
• 1 Tablespoon curry powder (use more if you want it spicy!)
• 1/4 cup raisins
• 1 orange bell pepper, sliced thin
• 2 nectarines, cut into about 1/2-inch slices

First, prepare all the ingredients. Once you start cooking the couscous, you’ll want to have everything ready to go, so prep everything beforehand.

To make the couscous

This recipe is pretty simple and straightforward, but you want to make sure you do everything in the order listed, or your couscous won’t come out as good.

Make sure you add oil, spices, almonds, couscous, and water, all in that order.

Heat 1 teaspoon of olive oil in a 1-quart saucepan over medium heat.

Add the cumin, salt, and sliced almonds; stir and cook for 2-3 minutes.

Add the couscous and cook for an additional 2-3 minutes, stirring frequently.

Add the water. Stir one time, cover, and remove from heat. Let stand 10 minutes or until the chicken is ready, whichever comes last.

* Right before serving the couscous, remove the lid and add the green onion. Stir the couscous to mix in the onion and to “fluff” the couscous itself.

To make the chicken

The important thing here, of course, is to make the chicken is fully cooked before serving. The following cook times are just right on my stove, but you may need to adjust either the time or the temperature, depending on your kitchen.

Heat one tablespoon of olive oil in a 10-inch skillet over medium heat.

Add the chicken, and cook for 3-5 minutes, or until browned on all sides.

Add the raisins, bell pepper, and curry powder. Stir until all the ingredients are well-coated. Cook for another 5 minutes.

Add the nectarines, and put the lid on the skillet. Leave it on the heat for another 2-3 minutes to heat the nectarines and soften them up just a little bit.

Serve the chicken over couscous.

Why I like this recipe

As I said above, this is not “restaurant-style” curry.

But it is simple, satisfying, and easy to make in your kitchen (even on a weeknight).

Adding ground cumin and green onion to the couscous help to bring more flavor to the dish, and the raisins and bell pepper help to make it more visually appealing.

All in all, this is an easy, and delicious dish.

So try it tonight! And come back tomorrow, and let me know what you think.