CHICKEN CURRY WITH VEGETABLES

Chicken Curry With Vegetables image

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.

Provided by WI Cheesehead

Categories Curries

Time 30m

Yield 4 serving(s)

Number Of Ingredients 13

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Ingredients

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
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

Steps:

Preheat oven to 350°.
In a large pan, sauté garlic, onion and zucchini in a little olive oil or butter.
Place the onion mixture in the bottom of an 11x7-inch glass baking dish.
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.
Place chicken on onion mixture in baking dish.
In a bowl, mix the sauce ingredients and pour over the chicken, evenly.
Place in a 350° degree oven and cook uncovered for 20 minute Serve alone or with a little side of Quinoa or rice.

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