I get in moods where I want to make something exotic and different... something I know that I'll LOVE, but the rest of my family won't eat. ;) This fit the bill perfectly. I don't try a lot of curry dishes even though I do love the spice. This dish wasn't too spicy, and my hubby even said that even though he was prepared to gag, he actually liked it. I, on the other hand, devoured it. Mmm.... the spices are so tantalizing. I served it with an Indian Naan bread, which was really good. It calls for the spice Garam Masala which I went out and bought especially for this recipe, so if you are in my neck of the woods and want to try the recipe, by all means, call me up and borrow that special spice... and it is sooooo special. ;) (adapted from My Kitchen Cafe)
3 boneless skinless chicken breast halves, sliced into 1/2-inch strips Salt and freshly ground black pepper 2 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, optional
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. Serve chicken and green curry sauce over couscous and garnish with cilantro.
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