CHICKEN CURRY

Chicken Curry

Ingredients 

1 lb boneless chicken breasts
2 tablespoons curry powder
1/4 teaspoon ground cinnamon
2 tablespoons olive oil
1 medium onion, thinly sliced
2 medium zucchini, thinly sliced
1 1/2 cups chicken broth
1 1/2 cups coconut milk
1 teaspoon salt
1/4 teaspoon black pepper
1/2 cup fresh basil leaves, torn
1/4 cup almonds, roughly chopped
Cooked White Rice 
DIRECTIONS: 

Pat the chicken dry with paper towels. Cut the chicken into 1-inch pieces and place them in a bowl. Sprinkle the chicken with curry powder and cinnamon, toss and set aside.
Heat 1 tablespoon of the oil in a large skillet over medium heat. Add the onion and zucchini and cook until soft, 4 to 5 minutes. Transfer the vegetables to a plate.
Add the remaining oil to the skillet, add the chicken and cook until brown 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 pan and heat until the chicken is cooked through, about 5 to 7 minutes. Season with additional salt and pepper to taste.
Divide the rice among individual bowls, top with the chicken curry and sprinkle with the basil and almonds.
Refrigerate any leftovers.