YIELD: 2 servings
PORTION (Serving Size): 1 bowl each

1. Begin by making the coconut chicken stew.  Place a large sauté pan on medium high heat and add the olive oil.  Once heated add the diced chicken breast and season with salt, pepper if desired.  Cook the chicken stirring occasionally but also allow the meat to lightly brown.  Once the chicken is about half way done add the coconut milk and Texas Pete Hotter Hot Sauce and cook on low heat for approximately 15-20 minutes or until the sauce has reduced by more than half and has reached a gravy like consistency and the chicken is fully cooked. 
2. While the chicken is simmering make the couscous.   In a medium size saucepot bring to a boil the water, curry powder, olive oil, and salt.  Add the couscous and place a tight fitting lid on the pot and remove from  heat.  Let the couscous steam for approximately 10-15 minutes.
3. To a medium sized sauté pan placed over medium-high heat,  add the olive oil followed by the onions, bell peppers, mushrooms and Garam Masala all at the same time and cook for approximately 15 minutes or until all vegetables are fork tender.  Remove from heat.
4. Preheat the oven to 375 degrees.  Warm the Naan bread for 4-5 minutes before you start assembling the meal.  Combine the hummus with the Texas Pete^® Garlic Hot Sauce and mix well.  Smear the spicy hummus on the Naan bread.  While the oven is still on, place the almond slivers on a small sheet tray and toast them in the oven until they are golden brown.
5. When you are ready to assemble the dish gather two large bowls and fill them each with approximately 1 cup of couscous.  Next, top the couscous with a portion of the sautéed vegetables followed by a couple large spoonfuls of the coconut chicken and its sauce.  Sprinkle all of the toasted almond slivers between both bowls and serve with the side of spicy hummus Naan bread.