• 3 boneless, skinless chicken breasts
• 3 Tbsp curry powder
• 1/2 tsp ground cinnamon
• 2 Tbsp olive oil
• 1 med yellow onion - thinly sliced
• 2 med potatoes - peeled and diced small
• 2 med zucchini - thinly sliced (optional: 1 eggplant)
• 1 1/2 cup broth - low sodium chicken or vegetable
• 1 14oz can coconut milk
• 1 Tbsp corn starch
• 1 1/2 tsp kosher salt
• 1/4 tsp black pepper
• Cooked rice
• 1/2 cup fresh basil leaves - torn (optional: cilantro)
• 1/4 cup almonds - sliced or roughly chopped

1. Cut chicken into 1-inch pieces and place in bowl. Sprinkle with the curry and cinnamon, toss, and set aside.
2. Heat 1 Tbsp oil in large skillet. Add the onion and potatoes and cook for 2 min. Add the zucchini and cook additional 3 min. Transfer to a plate.
3. Heat 1 Tbsp oil in the skillet. Add the chicken and cook until browned on all sides, about 5 min.
4. Mix the corn starch with 1/2 cup coconut milk and set aside. Add the broth, remaining coconut milk, salt, and pepper. Bring to a gentle simmer. Return the onions and zucchini and simmer for 3 min. Add cornstarch mixture and heat until the chicken is cooked through, about 2 min.
5. Divide the rice among individual bowls, top with the curry, sprinkle with the basil and almonds.

Serves: 4        Total cook time: 15 min.
Source: Real Simple June 2006