Coconut Lime Chicken with Chiles

My good friend Odelsa was having a pregnancy craving and asked me to post any curry recipes I had. This is one of my favorites. Enjoy Odelsa!

From Quick Fix Meals with Robin Miller

2 tsp. peanut oil (or any oil)
3 cloves garlic
1 1/4 lb. boneless, skinless chicken breasts, cut into 1-inch cubes
1 tsp. curry powder
1 14 oz. can light or regular coconut milk
1 4 oz. can diced green chiles, drained if necessary
1 T. fresh lime juice
1 tsp. finely grated lime zest
Salt and freshly ground pepper
1/4 C. chopped scallions (white and green parts)
2 T. chopped fresh cilantro

Heat the oil in a large skillet over medium heat. Add the garlic and cook, stirring for 1 minute. Add the chicken and cook until golden brown on all sides, about 5 minutes, stirring frequently. Add the curry and cook, stirring for 1 minute, until it is fragrant. Add the coconut milk, chiles, and lime juice and zest, bring to a simmer, and simmer until the chicken is just cooked through, about 5 minutes. Season to taste with salt and pepper. Remove from the heat, stir in the scallions and cilantro, and serve.