I wasn’t a fan of curry growing up. Now I can eat it with a spoon! Tonight, I was craving curry and pulled this off only using what I had on hand. A win-win! It’s also a one skillet easy quick meal. I used bone- in chicken thighs though boneless skinless would have been easier to eat!

Ingredients:

• 1-2 teaspoons olive oil

• 1 onion chopped

• 2 garlic cloves minced

• 1 inch fresh ginger minced

• 4 chicken thighs

• 2 zucchinis sliced & quartered

• 1 T curry powder

• 1 t cumin

• 1 can chopped tomatoes drained

• I can full fat coconut milk

• 1 handful of cilantro chopped

• Salt & pepper

Directions:

1. Sauté onion, garlic, and ginger

2. Add chicken when onions are soft. Brown chicken 5-8 minutes per side. Less if you use boneless skinless.

3. Add zucchinis and spices.

4. Next add tomatoes and coconut milk.

5. Simmer 20 minutes.

6. Salt & pepper to taste.

7. Garnish with cilantro.

It’s delicious and filling. I served it over rice for my family.

Enjoy,

Julie