North Indian-Spiced Chicken
with Wholemeal Carrot Couscous & Almonds
- Milk
- Gluten
- Wheat
- Almond
- May contain traces of allergens
- Eggs
- Soy
- Milk
- Peanuts
- Sesame
- Traces of Tree Nuts
They say variety is the spice of life, so we’ve combined succulent chicken and carrot couscous with North Indian flavours for the ultimate meal that’s sure to please! Just sprinkle over some slivered almonds for added flavour and crunch.
Ingredients
1
carrot
1 bag
Peeled & Chopped Pumpkin
2 clove
garlic
1 bag
mixed leaves
1 bag
herbs
1 packet
chicken thigh
1 sachet
chicken-style stock powder
1 packet
wholemeal couscous
(Contains: Gluten, Wheat May be present: Eggs, Soy)
1 packet
slivered almonds
(Contains: Almond May be present: Milk, Peanuts, Sesame, Soy, Tree Nuts)
1 sachet
mild North Indian spice blend
(Contains: Milk)
1 packet
Greek-style yoghurt
(Contains: Milk)
Not included in your delivery
1
olive oil
10 g
butter
(Contains: Milk)
¾ cup
water
Utensils
Cooking Steps
Preheat oven to 240°C/220°C fan-forced. Chop 1/2 the carrot into small chunks. Place carrot and pumpkin on a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. Roast until tender, 15-20 minutes.
TIP: If your oven tray is crowded, divide the veggies between two trays.
Meanwhile, finely chop garlic. Grate remaining carrot. Roughly chop mixed leaves. Pick and thinly slice herb leaves.
In a medium bowl, combine mild North Indian spice blend, a generous pinch of salt and a drizzle of olive oil. Add chicken thigh, turning to coat.
In a medium saucepan, heat a generous drizzle of olive oil over medium heat. Cook chicken, turning occasionally, until browned and cooked through, 10-14 minutes. Transfer to a plate.
TIP: The spice blend will char slightly in the pan, this adds to the flavour!
TIP: Chicken is cooked through when it's no longer pink inside.
Return saucepan to medium-high heat. Melt the butter, then add grated carrot and cook until softened, 2 minutes. Add garlic and cook until fragrant, 1 minute. Add the water and chicken-style stock powder. Bring to the boil, then add wholemeal couscous and a drizzle of olive oil. Stir to combine, cover with a lid and remove from heat. Set aside until all water is absorbed, 5 minutes. Fluff up with a fork, then stir through mixed leaves, roasted veggies and herbs.
Slice the chicken. Divide wholemeal carrot couscous between bowls. Top with North Indian-spiced chicken and a dollop of Greek-style yoghurt. Sprinkle with slivered almonds to serve.
Customer reviews
Review summary
Updated on July 2026- Flavour: The North Indian spice blend was a standout, delivering warm, aromatic flavour without being overly hot. Some found the overall dish a little mild and suggested adding extra spice or chilli flakes to boost intensity.
- Ease of prep: Most found this a quick and straightforward meal to pull together on a weeknight. A few noted that chicken thighs can take longer to cook through than the recipe suggests, so allow extra time if needed.
- Suggestions: Several customers recommended adding currants or raisins to the couscous for a touch of sweetness, and a few suggested toasting the almonds for extra depth. One tip worth noting: draining excess oil from the pan before making the couscous helps prevent it turning greasy.
- Leftovers: This dish reheats beautifully, with many customers enjoying it for lunch the next day. The couscous in particular holds up well, making it a great option for meal prep across the week.
- Couscous: Opinions on the wholemeal couscous were mixed — many loved its hearty texture, while others found it dry or bland and suggested adding more stock flavour or swapping it for rice. Stirring it through in a clean pan rather than the chicken pan was flagged as a helpful step.
- Portions: A number of customers felt the chicken portion was on the smaller side relative to the couscous, and suggested a little more meat or slightly less couscous for better balance.
