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.