simple coconut chicken and zucchini curry

 

This curry is great!  It packs a punch as I anticipated because off all the spices.  It's even better as leftovers.

simple coconut chicken and zucchini curry (adapted from Half Baked Harvest)

6 tablespoons salted butter (I used 1 tablespoon)

1 1/2 pounds chicken thighs, cubed

1 yellow onion, chopped

2 teaspoons sweet paprika

2 teaspoons smoked paprika

2 teaspoons ground turmeric

2 tablespoons curry powder

salt and black pepper

2 small zucchini, diced medium size

1 (14 ounce) can light coconut milk

2 teaspoons honey (I used pure maple syrup)

1/4 teaspoon cayenne pepper

cooked fresh rice

toppings: cilantro, thai basil, toasted cashews and lime wedges for serving

Melt 1 tablespoon of butter in a Dutch oven over medium heat. 

Add the onion, chicken, sweet paprika, smoked paprika, turmeric and curry powder.  Season with salt and pepper.  Toss to combine and cook until the chicken is browned, about 5 minutes.

Add the zucchini, then pour in the coconut milk.  Partially cover and simmer until the chicken is cooked through and the sauce has thickened slightly, 8 to 10 minutes.  Stir in the remaining 1 tablespoon curry powder, honey and the cayenne.

Serve over rice with toppings as desired.