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

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.