Chicken with Green Curry Sauce

I love Indian food and I especially love curry.  This recipe is great for a quick, authentic weeknight curry fix.  Serve it over basmati rice and you have a wonderful meal in the blink of an eye!

Chicken with Green Curry Sauce (adapted from Melissa D'Arabian)

1 1/2 lb. boneless, skinless chicken breasts cut into 1" pieces
1 t. salt
1/2 t. black pepper
1 T. extra virgin olive oil
1 (14 oz.) can light coconut milk
1 (4 oz.) can chopped green chiles
1 t. curry powder
1 t. garam masala
1 t. cumin
2 T. fresh cilantro, chopped

Saute diced chicken, seasoned with salt and pepper, in olive oil until chicken is almost cooked through.  While the chicken cooks combine coconut milk, chopped green chiles, curry powder, garam masala and cumin in a bowl and whisk to combine.  Pour the sauce mixture over the chicken and continue to cook for 5 minutes until the sauce reduces slightly and the chicken is cooked through.  
Garnish with cilantro and serve over 
basmati rice.