Green Chili Curry

I had forgotten about seeing this recipe on My Kitchen Cafe until Jamie posted it on Jamie's Cookbook recently. We decided to give it a try and it came together easily and was pretty good. I did think it needed a little more flavor and we generously sprinkled our helpings with chili powder and pepper. Overall, really good though!

2-3 boneless skinless chicken breast halves, sliced into 1/2" strips
Salt and freshly ground black pepper
1 tbsp olive oil
1 (14-ounce) can coconut milk
1 (4-ounce) can diced green chilies
1 tsp curry powder
1 tsp Garam masala
1 tsp ground cumin
1 cup couscous, cooked according to package directions (we used jasmine rice)
2 tbsp cilantro leaves, chopped

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.