Chicken with Green Curry Sauce

Recipe courtesy Robin Miller, 2007

Show: Quick Fix Meals with Robin MillerEpisode: Super Sauces and Tasty Toppings

Rated: 4 stars out of 5Rate itRead users' reviews (13)

RECIPE
COMMENTS & REVIEWS(13)

Cook Time:
9 min
Level:
Easy
Yield:
4 servings

Times:

Prep: 5 min
Inactive Prep: --
Cook: 9 min
Total:: 14 min

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Ingredients

4 boneless skinless chicken breast halves (about 5 ounces each)
Salt and freshly 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
2 tablespoons freshly chopped cilantro leaves

Directions

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. Spread couscous onto a serving platter, top with chicken and garnish with cilantro.

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Comments & Reviews

recipe Chicken with Green Curry Sauce
J Bothell, WA 10-22-2009
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Easy Favorite
Rated: 5 stars out of 5

For the record, I actually cook real Thai food on a pretty regular basis, but this is fast, easy, and pretty darn tasty! ... It's become a weeknight standard - great with couscous or rice or brown jasmine rice. I make extra sauce every time. I use medium chilies instead of mild, and bump up the amount of cumin just a tad. It also depends on your Garam Masala. Some mixes are sweet others smokey and still others just plain hot.Read more
recipe Chicken with Green Curry Sauce
Kim Chattaroy, WA 09-10-2009
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Amazingly simple and GOOD!
Rated: 4 stars out of 5

This is the easiest, fastest dish, curry or otherwise, that I have made in months! Super silky, fragrant sauce with tender... chicken, it took me less than 10 minutes from fridge to table. I used boneles, skinless thighs, fat removed, and otherwise followed the recipe except for adding 1 tsp more of each spice and 2 tsp of dried lemongrass. This one will be a keeper, and I would be happy to serve my guests this meal!Read more
recipe Chicken with Green Curry Sauce
Melissa Jackson, NJ 05-15-2009
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Rich with flavor!
Rated: 5 stars out of 5

I have never made anything with curry as my husband isn't a fan, but I saw ths recipie and had to give it a try. I didn't... tell my husband what he was eating until after he asked for a third helping. It was really great! When serving the couscous, I mixed in toasted almonds and golden raisens which complimented the dish really well. Read more
recipe Chicken with Green Curry Sauce
Melissa Ontario, NY 05-11-2009
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Easy and Good!
Rated: 4 stars out of 5

This was very quick and easy to make. The dish turned out delicious and my husband hwo does not like curry wants me to make... this again. I couls not find the garam masala so I just omitted it and the recipe was still good. I have finally found it and can't wait to make it again. I think I will also take the make the sauce ahead suggestions.Read more
recipe Chicken with Green Curry Sauce
MICHELLE Des Moines, IA 01-18-2009
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Simple but not great...
Rated: 2 stars out of 5

I saw Robin make this recipe on tv - I liked that it was extremely simple to make. (She added chopped tomatoes to the coucous... which was a nice addition not included on this site.) I was expecting at least a little heat and there was none. I really wasn't impressed with this, I'm not sure that it is even worth tweaking to improve. It was simple, it wasn't horrible but it far from what curry should actually taste like. Read more
recipe Chicken with Green Curry Sauce
Dannella & James Corona, CA 01-13-2009
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TRY SOME CURRY FOR A CHANGE FROM A NON CURRY EATER
Rated: 5 stars out of 5

Prepared this dish with bone in chicken thighs. Used a small mild hot pepper from the garden instead of a can of peppers.... Used ? the coconut milk and used only ? tsp. of cumin, Garam masala, and mild curry powder. I think next time I will use the entire can and just have all the spices (more sauce and less heat for my wife). I let this mixture rest for ? a day ? next time it will be overnight. I added 4-6 dried apricot halves finely minced to the coconut, spice, and pepper mixture that was added in the last 5 minutes to the skillet. I could have also used golden raisins or dried pineapple. The sweetness of the apricots helped moderate what I tasted was the modest heat of this dish made as I made it. My wife, who hates curry & all hot dishes said she liked this and asked me to please make it again. Read more