Chicken Curry with Zucchini, Broccoli and Mango

 This recipe is so delicious. If you like it spicy, up the spice by adding cayenne pepper in addition to using hot curry powder. You can use chicken breast in this, but the thigh makes it tender and juicy.

1 Tbsp butter

1 Tbsp Coconut Oil

1/2 onion, chopped finely

1 1/2 pounds boneless, skinless chicken thigh, cut into bite-sized pieces

1-2 Tbsp hot yellow Curry Powder (I used Pepper Palace brand)

1 tsp cayenne pepper (optional) - use sparingly or not at all if you don't like spicy

1 inch fresh ginger root, chopped finely

4 large garlic cloves, pressed or finely minced

Salt & Pepper

2 medium zucchini, sliced into half moons

2 cups broccoli, cut and separated into bite-sized pieces - use both stems and florets

1 red bell pepper, sliced

14 oz can coconut milk (not low-fat)

1/4 cup ground cashews (use a mortar and pestle)

1 heaping cup fresh or frozen mango, cut into small chunks

zest and juice of one lime

1/2 cup fresh cilantro

Cashews

 

Melt butter and oil in a large stock pot. Add onion and cook until very soft and browned. Add chicken and cook until pink disappears. Add garlic, ginger and spices. Salt and pepper as needed.

Add zucchini,broccoli, red pepper, and stir. Then add coconut milk. Cover for about 5-10 minutes to bring out liquid in veggies. Uncover to cook the rest of the way. Add ground cashews as a thickener. Cook for about 20 minutes, until veggies are tender and chicken is done. Add mango chunks (if frozen, stir and make sure it is thawed and warm), lime zest, and lime juice. Adjust seasonings.

Serve over cooked basmati rice and top with fresh cilantro and extra cashews. Delicious with naan to soak up the yummy juices.

This recipe serves 6 and makes delicious leftovers!