Chicken Curry With Vegetables

WI Cheesehead's Note:

From wholeapproach.com. Very spicy as is. I reduced the spices a lot bcz of my non-spicy family (this is the adjusted recipe). You could use broccoli instead of zucchini also.

• Total Time: 30 mins
• Prep Time: 5 mins
• Cook Time: 25 mins

Ingredients:

Servings: 4

• 6 chicken tenders
• 2 tablespoons extra virgin olive oil or 2 tablespoons butter
• 1 medium onion
• 1 tablespoon minced garlic
• 1 cup zucchini, chopped
• salt and pepper

Sauce

• 2/3 cup coconut milk
• 1/4-1/2 cup water (if thinner sauce desired)
• 2 1/2 tablespoons tomato paste
• 1/2 tablespoon curry powder
• 1 teaspoon paprika
• 1 teaspoon cayenne (optional)
• salt and pepper

Directions:

1. Preheat oven to 350°.
2. In a large pan, sauté garlic, onion and zucchini in a little olive oil or butter.
3. Place the onion mixture in the bottom of an 11x7-inch glass baking dish.
4. In the same saute pan, add the chicken, any extra oil or butter and salt and pepper, to taste, and brown just a little on each side.
5. Place chicken on onion mixture in baking dish.
6. In a bowl, mix the sauce ingredients and pour over the chicken, evenly.
7. Place in a 350° degree oven and cook uncovered for 20 minute Serve alone or with a little side of Quinoa or rice.

Reviews

[Chef #341782]

the first time that i tried this dish was at a restaurant in yuma, az, several years ago. after i ordered this dish, i noticed the chef, Nan, was looking at my table. i placed a bite of this dish in my mouth, and, wow i was on fire. she came over to our table and gave me chutney and yogurt to accompany this dish. this recipe is as good as i have had since. just add chutney and yogurt to help with the spicy!