Green Chile Coconut Curry

Green Chile Chicken Curry

• 2-3 boneless skinless chicken breasts
• 1 (14 oz) can coconut milk
• 1 (4 oz) can green chiles
• 2 tsp curry powder
• 1 tsp ground cumin
• 1/2 c onion thinly sliced
• 2 Tbs water
• 1 tsp corn starch
• 2 Tbs chopped cilantro
• 2-3 c cooked rice

Trim chicken and cut into pieces (whatever size you want). Saute chicken and onion together until chicken is no longer pink.  While that’s cooking whisk together coconut milk, green chiles, curry, cumin, water, and corn starch in a bowl. Add this mixture to the chicken and let boil uncovered until sauce reaches desired thickness. Serve over rice with chopped cilantro as garnish.

Kim's notes: Vegetables such as carrots and red potatoes add into this recipe really easily and are delicious!  If you decided to add them in, I suggest pre-steaming the veggies in the microwave so that they are soft enough without having to simmer for a long time.