Chicken Curry with Zucchini

Of course this won't appeal to you if you don't like curry. But if you DO like curry, then this might be a good way to help get that zucchini down! This is a Southeast Asian style curry with fresh basil and coconut milk. Mmmm.... It's also quite easy. It's Aldi friendly as long as you have curry powder and coconut milk on hand (which I always do ☺). If you don't grow basil, I'd just leave it out. Dried won't work, and it will be good without--just a little different.

Chicken Curry with Zucchini
~from coconut milk can!

• 1 pound boneless, skinless chicken breast, cut into bite-size pieces
• 2 T. curry powder (yes--2 tablespoons)
• 1/4 t. cinnamon
• 2 T. olive oil
• 1 medium onion, thinly sliced
• 2 medium zucchini, thinly sliced
• 1 1/2 c. chicken broth (about 1 can)
• 1 1/2 c. lite coconut milk (about 1 can)
• 1 t. salt
• 1/4 t. pepper
• 1/2 c. fresh basil leaves, torn
• 1/4 c. chopped almonds (we didn't use)
• cooked white (or brown) rice

1. Combine chicken with curry powder and cinnamon in a bowl. Set aside.
2. Heat 1 tablespoon oil in skillet over medium-medium high heat. Cook onion and zucchini until crisp-tender (about 4-5 minutes). Remove from skillet.
3. Heat remaining oil in skillet and cook chicken until browned, about 5 minutes. Add broth, coconut milk, salt and pepper, and bring to a boil. Reduce heat and simmer until chicken is cooked through (about 5-7 minutes). Add zucchini mixture back in for last minute or so to heat through.
4. Serve over rice and sprinkle with basil (and almonds, if using).

 ~Serves 4