Another fabulous recipe from Melanie over at My Kitchen Cafe. This dish was easy to make and oh so tasty. We all enjoyed this at our house and my two year old could not get enough of it. I served this with some garlic naan and it was the perfect compliment to the meal.
Chicken with Green Curry Sauce
adapted slightly from Robin Miller
2-3 boneless skinless chicken breast halves, sliced into 1/2-inch strips
Salt and freshly ground black pepper
1 tablespoon olive oil
1 (14-ounce) can coconut milk
1 (4-ounce) can diced green chilies
1 teaspoon curry powder
1 teaspoon Garam masala
1 teaspoon ground cumin
1 cup couscous, cooked according to package directions
2 tablespoons freshly chopped cilantro leaves
Season both sides of chicken with salt and black pepper. In a large skillet, heat oil over medium-high heat. Add chicken and cook 2 minutes per side until golden brown.
In a medium bowl, whisk together coconut milk, green chilies, curry powder, garam masala, and cumin. Add mixture to chicken and bring to a simmer. Simmer 5 minutes, until chicken is cooked through and sauce reduces slightly. The sauce will be quite runny. To thicken it up a bit, I mixed one teaspoon cornstarch with 2 tablespoons cold water and added it to the sauce and let it simmer for a few minutes to thicken. Serve chicken and green curry sauce over couscous and garnish with cilantro.