Chicken in a creamy coconut green chile curry sauce, served over rice.
I really love this curry recipe! It's quick to put together and loaded with flavor. It has a little bit of a kick to it, which I like!
Prep 30 min · Cook 10 min · Total 40 min
Prepare and cook rice.
In a medium bowl, whisk together coconut milk, green chilies, curry powder, garam masala, and cumin.
Cut chicken breasts into bite sized cubes.
In a large saucepan, heat oil. Add chicken. Season with salt and pepper. Cook chicken until no longer pink.
Add coconut milk mixture to chicken and simmer 5 minutes.
In a small bowl, mix cornstarch and cold water together. While stirring the chicken mixture, add the cornstarch mixture.
Stir in cilantro, then serve over rice.
