375 g (12 oz) boneless, skinless chicken breast, thinly sliced
bunch of spring onions, cut into strips
4 tablespoons korma curry paste
2 tablespoons water
1 ripe mango, peeled, stoned and cut into chunks
4 tablespoons chopped coriander (optional)
natural yogurt, to serve (optional)
Place the couscous in a bowl and pour over enough lightly salted water to just cover. Set aside for 20 minutes to swell.
Meanwhile, heat the oil in a frying pan and cook the red onion and chicken slices over a high heat for 5 minutes, then reduce the heat, add the spring onions and cook for a further 3–4 minutes until softened and cooked through. Keep warm.
In a separate frying pan, heat the curry paste over a low heat until softened, adding the measurement water to loosen. Drain the couscous and transfer to the pan with the curry paste and toss and stir to coat and heat, for about 2 minutes.
Toss the chicken and onions into the curried couscous with the mango and coriander, if using, and toss again before serving with spoonfuls of natural yogurt, if liked.