Chicken with Green Curry Sauce

This chicken recipe, Chicken with Green Curry Sauce, leans on boneless skinless chicken breast halves, Salt and freshly ground black pepper and olive oil. It makes 6 servings and takes about 24 minutes.

• Yield 6 servings
• Ready in 24 minutes
• Prep 15 minutes
• Cook 9 minutes

Ingredients

• 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

Instructions

1. 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.
2. 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.

Give it a minute off the heat, then serve it while it is still hot.