Summary

Ingredients

• 1 can coconut milk, unsweetened
• 0.25 liter ¼ chicken broth
• 200 g couscous
• 2 teaspoons curry powder, mild
• 3 carrot (s)
• 500 g chicken breast fillet (s)
• 2 cloves garlic)
• 1 large onion (s)
• 2 tablespoon raisins, soaked
• 2 tablespoon sesame seeds, unpeeled
• salt and pepper
• 2 tablespoon butter for the pan

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Instructions

1. Bring the coconut milk with the chicken broth to the boil in the saucepan. Then add the couscous and let it soak for 5 - 10 minutes. Season the mixture with curry, salt and pepper and add the raisins. Preheat the oven to approx. 150 - 180 ° C (convection).
2. Cut the peeled carrots into slices and the chicken breast fillet into strips. Finely dice the garlic cloves and the onion, sauté in a pan with the butter, then add the carrots and cook for another 5 minutes.
3. Put the couscous in a large, greased baking dish. Spread the meat and carrots on top. If necessary, flakes of butter can also be placed on top. Then sprinkle with sesame seeds. Cook everything in the oven for 30 minutes.