This recipe is delicious! It's pretty simple to make, too. I started with a recipe from Becky Higgins and made a few adjustments.
1 lb. boneless, skinless chicken breasts (2-3 pieces)
2 Tbsp. curry powder (look among the spices)
1/4 tsp. ground cinnamon
2 Tbsp. olive oil
1 medium yellow or white onion, thinly sliced or finely chopped
2 medium zucchini, thinly sliced
10 grape tomatoes, cut in half
1/2 bag of sugar snap peas, cut in half
1 1/2 c. (14 oz. can) low-sodium chicken broth or vegetable broth (my preference)
1 1/2 c. coconut milk
1 1/2 tsp. salt
1/4 tsp. black pepper
Cooked brown rice
1/2 c. fresh basil leaves, torn and / or 1/4 c. fresh cilantro, chopped
1/4 c. (1 oz.) cashews
Rinse the chicken and pat it dry with paper towels. Cut it into 1-inch pieces and place in a bowl (I usually boil the chicken first and then cut it up once it's cooked but you could do it either way). Sprinkle it with the curry and cinnamon, toss, and set aside. Heat 1 Tbsp. of the oil in a large skillet over medium heat. Add the onion and zucchini and cook until softened, 3 to 5 minutes. Transfer to a plate.
Heat the remaining oil in the skillet. Add the chicken and cook until browned on all sides, about 5 minutes total. Add the broth, coconut milk, salt, and pepper. Bring to a gentle simmer. Return the onion and zucchini to the skillet and heat until the chicken is cooked through, 5 to 7 minutes. Add the tomatoes and peas. For a little stronger curry flavor, sprinkle some more of the curry powder into the liquid mixture.
Sprinkle the curry with basil, cilantro and cashews right before serving.
A tip from Becky: You can vary the ingredients depending on what you have on hand. Consider substituting heavy cream for the coconut milk, eggplant for the zucchini, or almonds for the cashews.
Yield: Makes 4 servings
