2-3boneless skinless chicken breast halves, sliced into 1/2-inch strips
Salt and freshly ground black pepper
1tablespoonolive oil
1 (14-ounce)can coconut milk
1 (4-ounce)candiced green chilies
1teaspooncurry powder
1teaspoonGaram masala
1teaspoonground cumin
1cupcouscous, cooked according to package directions
2tablespoonsfreshly chopped cilantro leaves
Instructions
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.