Chicken Curry

Chicken Curry
from Ellen's kitchen, thanks to Kroger Lite Coconut Milk (serves 4)

Ingredients:

• 1 lb boneless, skinless chicken breasts
• 2 tbs curry powder
• 2 tbs olive oil
• 1 medium onion (thinly sliced)
• 2 medium zucchini (thinly sliced)
• 2 jalapenos (trimmed and thinly sliced)
• 1 1/2 cups chicken broth
• 1 1/2 cups lite coconut milk
• 1 tsp salt
• 1/4 tsp black pepper
• 1/2 cup fresh basil leaves (torn or julienned)
• 1/4 cup sliced almonds
• cooked white rice

Cut:

• trimmed chicken into 1" pieces and place in bowl.  Sprinkle with curry and toss to coat.  Set aside.

Heat:

• 1 tbs oil in large skillet over medium heat.  Add onion, zucchini, and jalapeños and cook until soft (4-5 minutes).  Transfer to plate.

In sauce pot, bring:

• chicken broth, coconut milk, salt and pepper to simmer and reduce at medium-low heat until desired thickness (5-7 minutes).

While:

• reducing sauce, add remaining oil to skillet and add chicken.  Cook until brown on all sides (about 5 minutes).  Add reduced sauce and vegetables to pan and simmer until chicken cooked through (5-7 minutes, to 165 degrees).  

Serve:

• over rice, sprinkled with almonds and basil.