Green Curry Chicken

Green Curry Chicken

Found at My Kitchen Cafe

chicken tenders – enough to feed your brood
Salt and 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
dried or fresh cilantro for garnish
1 teaspoon cornstarch mixed with 2 tablespoons cold water to reduce lumps

In a large skillet, heat oil over medium-high heat.  Add chicken & season both sides with salt and pepper.  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 mixed cornstarch to help thicken.

Add mixture to chicken and bring to a simmer. Simmer 5 minutes, until chicken is cooked through and sauce reduces slightly. 

I served mine over tri-colored couscous, garnished with cilantro and edamame on the side.


2 thoughts on “Green Curry Chicken

  1. Ok, your picture is at least 1000 times better than mine. I LOVE the tri-colored couscous. It looks fantastic. I’m glad you liked this and now you’ve inspired me to remake it to look as pretty as yours.


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