March 30, 2009

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 comments:

Melanie said...

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.

Melody said...

Very pretty dish! That's cool that your kids like couscous. Yummy!