Doctoral College

Chicken with Curry Sauce and Couscous

During this year’s Doctoral Wellbeing Fortnight, we asked Doctoral Researchers to contribute towards our PHooD blog series (PhD + Food = PHooD!) by sharing their ‘go-to’ recipes that are tasty and either quick to make and/or nutritious and/or cheap and/or comforting… enjoy!

Chicken Sauce with Couscous– Recipe by Tunmike Olowe

For more of Tunmike’s delicious recipes check out their Instagram food page @fooddairy_staysafe!


  • Diced chicken thighs/drumstick/breast
  • Marinate chicken overnight with thyme, curry, stock cubes, salt, 1/2 scotch bonnet(optional), dry red pepper, turmeric, parsley, very small size of tomato, diced onions, and ginger
  • 100g Mixed bell peppers and leek
  • 1tsp Sweet chilli pepper sauce
  • Ginger (to taste)
  • 1 small onion (diced)
  • 1tsp Olive oil
  • 1tbsp Cornflour
  • 1tsp Soy sauce
  • 1tsp Tomato paste
  • 1 medium sized carrot
  • 100g Mixed veggies
  • 1 small onion
  • 100g Shrimps
  • 1 cup Couscous


Chicken Sauce

  1. Chop veggies (red, green , bell peppers, onion, leek, and tomato). Marinate with stock cube and soy sauce for about 20minutes.
  2. Add olive oil to a pan. Add in the marinated chicken and fry till it is ready or almost done.
  3. In a separate frying pan add in the chicken and sweet chilli pepper
  4. Add in the chopped veggies, tomato paste and a bit more soy sauce
  5. Mix cornflour in cold water and add to the sauce 
  6. Stir, lower the heat and allow to simmer till it’s done (5 to 7 mins)


  1. Put olive oil into the pan used to fry the chicken for the sauce.
  2. Add in the shrimps, onions and mixed veggies and allow to fry for a few minutes then set it aside.
  3. In a pot add in the stock with water and allow to boil (it’s very important for the water to be very hot)
  4. Add in the couscous stir it, cover the pot and turn off the heat. Leave for 10minutes or according to the instructions on the pack.
  5. When the couscous is done add in the shrimps and veggies and stir with a fork.
  6. Serve with the chicken curry sauce and grilled chicken.
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