Green Chili Curry

I took this recipe from Jamie's Cookbook (and she got it from My Kitchen Cafe). I was in the mood for some curry and this was one of the easiest ones I've ever made. It had some spice to it, which my husband appreciate, and I always love the creaminess the coconut milk gives. It was great, especially served over Jasmine rice! (and yes, I served it with asparagus...doesn't really go together, but it was on sale and I love it! :-)

2-3 boneless skinless chicken breast halves, sliced into 1/2" strips (I am running low on chicken breasts, so I just used 1 can chicken and it worked fine)
Salt and freshly ground black pepper
1 tbsp olive oil
1 (14-ounce) can coconut milk (I used light)
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 (I used jasmine rice instead)
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.