In 10-inch skillet, heat
2 teaspoons oil on medium-high until hot. Sprinkle chicken with 1/4
teaspoon salt; add to skillet and cook 3 to 4 minutes or until golden,
stirring occasionally. Transfer chicken to plate.
Meanwhile, prepare
couscous as label directs, adding raisins along with water.
To same skillet, on
medium, add remaining 1 teaspoon oil. Add onion and cook 3 minutes or
until softened, stirring occasionally. Stir in pepper, jalapeño,
ginger, and garlic; cook 1 minute or until fragrant, stirring. Stir in
curry powder; cook 1 minute longer. Stir in coconut milk, scraping up
any browned bits from bottom of skillet. Return chicken to skillet and
cook 3 to 5 minutes or just until chicken is no longer pink throughout.
Remove skillet from heat and add cilantro and 1/4 teaspoon salt.
Fluff couscous with
fork; stir in almonds. Spoon couscous onto 2 dinner plates; top with
curry. Garnish with cilantro leaves.
