2-3boneless skinless chicken breast halves, sliced into 1/2-inch strips
Salt and freshly ground black pepper
1 (14-ounce)can coconut milk
1 (4-ounce)candiced green chilies
1cupcouscous, cooked according to package directions
2tablespoonsfreshly 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.