This chicken with green curry sauce is a great change-up on a traditional curry dish. It is so simple and the texture is fantastic!
This recipe for chicken with green curry (from Robin Miller on the Food Network) is so simple…and tastes 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 are mild but very flavorful, the texture is creamy (thanks to the coconut milk), and it is a great change-up on a traditional curry dish.
Talk about a quick and delicious weeknight meal – this is perfect.
Check out my recipe for Indian bread to go with it! It is heaven!
- 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