Wow. Really. Wow. Thank you so, so much for all of your comments about our new bundle of love. I can’t believe how much support you all give me. Thank you! And let me tell you, I wish I could take all of you up on your offer to bring me dinner. I’m still working out how I can make that happen.
I’m definitely not back to cooking, but I have an arsenal of recipes I have saved to post in the next little while. This is one I was excited to tell you about. From Robin Miller on the Food Network, it was so simple…and tasted fantastic. My husband was a bit skeptical about the couscous but it was fabulous and a great change from rice. The flavors of this dish were mild but very flavorful, the texture was creamy, thanks to the coconut milk, and it was a great change-up on a traditional curry dish. Talk about a quick and delicious weeknight meal – this is perfect. I can’t wait to tell you about the Indian bread I made to serve with it…I was in heaven, that’s all I’ll say for now!
- 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.
Recipe Source: adapted slightly from Robin Miller