Couscous Savarin and Curry Chicken

17/11/2023

I can describe to you a recipe that combines Mediterranean cuisine with the exotic aroma of curry. The result will be a dish that pairs couscous in a somewhat unusual savarin shape, seasoned with flavorful curry chicken. Preparing couscous savarins adds a fun and original touch to the presentation of this dish.

Ingredients

For the couscous:

200 g of couscous
250 ml of chicken or vegetable broth
1 tablespoon of extra virgin olive oil
Salt, to taste

For the curry chicken:

400 g of chicken breast cut into cubes
1 finely chopped onion
2 cloves of crushed garlic
2 tablespoons of curry paste (sweet or spicy according to taste)
200 ml of coconut milk
1 tablespoon of extra virgin olive oil
Salt and pepper to taste
Chopped fresh parsley for garnish (optional)

Preparation

Start by preparing the couscous. Bring the broth to a boil and pour it over the couscous in a bowl. Add a drizzle of oil and a pinch of salt. Cover and let sit for about 5 minutes, until the liquid has been absorbed. Fluff the grains with a fork.
Prepare savarin molds by lightly oiling them. Divide the couscous among the molds, pressing it down well to take shape. Put in the fridge.
Now cook the curry chicken. Heat the oil in a frying pan, add the chopped onion and garlic. Sauté until golden.
Add the chicken cubes to the pan and cook until they turn white on all sides.
Stir in the curry paste and mix well to coat the chicken. Cook for a few minutes.
Pour the coconut milk and add some salt and pepper. Simmer on medium-low heat for about 15-20 minutes until the chicken is cooked and the curry slightly thickened.
To serve, remove the couscous from the molds and place it at the center of the plate. Create a hole in the center and fill with the curry chicken. Garnish with chopped parsley if desired.

An interesting fact about this dish: the couscous savarin is not traditional, but it’s an example of how classic dishes can be reinvented to create new and interesting ones. In the case of curry chicken, its origins date back to the influence of Indian and Southeast Asian cuisines on British cooking during the colonial period, but this dish has moved and adapted to countless cultures and local flavors.