Chicken Curry with Vegetables

Ingredients

• 2 Tablespoons avocado or olive oil, divided
• 1.25 lbs chicken breast or chicken thighs, cut into 1” chunks
• 1 cup yellow onion, chopped
• 3 garlic cloves, minced
• 1 Tablespoon peeled and finely chopped ginger
• 3 large carrots, peeled and chopped into thin circles
• 1 red bell pepper, thinly sliced
• 1 medium zucchini, chopped
• 1 ½ Tablespoons yellow curry powder
• 1 teaspoon paprika
• 1 ¼ teaspoon salt, plus more to taste
• 1 13.5 oz can coconut milk
• ½ cup vegetable broth or chicken broth
• Black pepper, to taste
• Cilantro, for serving
• Cooked basmati rice, for serving

Instructions 

1. Heat 1 Tablespoon of oil in a large skillet or dutch oven over medium heat. Once oil is heated add chicken chunks and cook until chicken is cooked throughout and browned, about 9-11 minutes total. Sprinkle a dash of salt and pepper on chicken while cooking. Once cooked remove chicken and set aside.
2. Add 1 Tablespoon of oil to same skillet. Add onion, garlic, ginger and carrots and saute for about 5-7 minutes or until fragrant and carrots soften slightly.
3. Add red pepper and zucchini and cook for an additional 5 minutes.
4. Add curry powder, paprika, salt, coconut milk and vegetable broth, stir and bring mixture to a low boil. Once boiling, reduce heat and simmer for about 10-15 minutes, until veggies are tender.
5. Add chicken back to pan, stir, and let simmer for 2-3 additional minutes until chicken is warmed.
6. Season to taste and serve over cooked rice and garnish with fresh cilantro.