Chicken saté skewers on vegetable couscous and curry sauce

Name: Chicken saté skewers on vegetable couscous and curry sauce
Cook time: 20 min
Total time: 20 min
Yield: 1
Ingredients: 1 Chicken filet (approx. 150 g); 2 TEASPOONS Oil; 1 TEASPOON Lemon juice; 1 red pepper; 2 Spring onions; 75 g Couscous; 1 knife tip + 1/2 tsp instant vegetable stock; 125 ml Milk; 7-10 Tbsp Curry Powder; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 TABLESPOON Sauce thickener; 4-5 wooden skewers

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 1

1 Chicken filet (approx. 150 g)
2 TEASPOONS Oil
1 TEASPOON Lemon juice
1 red pepper
2 Spring onions
75 g Couscous
1 knife tip + 1/2 tsp instant vegetable stock
125 ml Milk
7-10 Tbsp Curry Powder
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 TABLESPOON Sauce thickener
4-5 wooden skewers

Directions

1
Wash the meat, dab dry and cut into 4-5 long strips. Put them on wooden skewers like waves. Brush the meat with 1 teaspoon of oil and lemon juice. Clean, wash and cut the peppers into pieces.
2
Clean and wash the spring onions and cut the green into wide rings. Finely dice the rest. Heat 1 teaspoon of oil in a pan. Fry the peppers in it at medium heat for about 3 minutes. Add couscous, diced spring onions and 1 pinch of stock.
3
Add 75 ml water, bring to the boil and simmer for about 3 minutes. Add spring onion rings and cook for 1 minute. Bring the milk to the boil, season with curry and 1/2 teaspoon broth. Season to taste with salt and pepper. Stir in sauce thickener and bring to the boil.
4
Heat the pan. Fry marinated chicken skewers for 2-3 minutes, turning them over. Arrange the chicken skewers on the vegetable couscous, add some sauce. Add the rest of the sauce.