Zucchini and Chicken Coconut Curry

Instructions

1. 1

   Cut the chicken breast into bite-sized pieces and season with salt and black pepper.

2. 2

   Heat 2 tablespoons of olive oil in a large pan over medium heat.

3. 3

   Add the chicken pieces to the pan and cook until they are browned on all sides. Remove the chicken from the pan and set aside.

4. 4

   In the same pan, add the chopped onion, minced garlic, and grated ginger. Sauté until the onion becomes translucent.

5. 5

   Add the curry powder to the pan and stir for about 1 minute until fragrant.

6. 6

   Pour in the coconut milk and bring to a simmer.

7. 7

   Add the diced potatoes to the pan and cook for about 10 minutes, or until they start to soften.

8. 8

   Return the chicken to the pan, along with the fried zucchini. Stir to combine.

9. 9

   Simmer the curry for another 5-10 minutes, or until the chicken is cooked through and the potatoes are tender.

10. 10

    Adjust seasoning with salt and black pepper to taste.

11. 11

    Serve the curry hot, garnished with fresh herbs if desired.