Chicken with Green Curry Sauce

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!

What To ServeNaan or Soft Wrap Bread
Simple green salad
Fresh Fruit

Chicken with Green Curry Sauce

Yield: 6 servings
Prep Time: 10 minutes
Cook Time: 9 minutes
Total Time: 19 minutes
Chicken with Green Curry Sauce


  • 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


  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.

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Recipe Source: adapted slightly from Robin Miller