Thai Chicken cous cous

PnP Shopping List: 2T oil,onion,400g chick breast,400m H2O,C milk,pkt Knorr Thai green curry, 100g baby spinach,Knorr chick stock pot,C cous cous,30g flaked almonds

Serves 4

• 1Tbs oil
• 1 onion, sliced
• 400g chicken fillets, cut into strips
• 400ml water
• 1 cup milk
• 1 Sachet KNORR Thai Green Chicken Curry Cook-in-Sauce
• 100g baby spinach leaves, washed
• 1 KNORR Chicken Stock Pot
• 1 cup boiling water
• 1 cup cous cous
• 1 Tbs olive oil
• 30g flaked almonds, lightly toasted

How To Make It: 

1. Heat oil in a pan and sauté the onion until soft.
2. Add the chicken strips and fry until well browned then add the water and milk and stir in the contents of the sachet of KNORR Thai Green Chicken Curry Cook-in-Sauce.
3. Bring to the boil while stirring then reduce the heat and allow to simmer uncovered for 20 minutes, stirring occasionally.
4. In the meantime dissolve the KNORR Chicken Stock Pot in the boiling water, pour this over the dry cous cous, add the olive oil and stir.
5. Cover with cling film and allow to steam for 5 minutes.
6. After 5 minutes remove the cling film and fluff up the cous cous with a fork to separate the grains.
7. When the chicken is ready, stir in the baby spinach and allow to wilt in the sauce.
8. Spoon the chicken on top of the cous cous and sprinkle the toasted almonds over.
9. Serve and enjoy!