Chicken Curry

Chicken curry has found it's place in our food rotation and we love it! It only takes about 20 minutes to prepare. I have adapted this recipe from Real Simple. We made it a little lighter and the sauce more to our liking. The original recipe is delicious too though! It can be found HERE.

• 1 large boneless, skinless chicken breast or 2 thighs
• 2 tablespoons curry powder
• 1/4 teaspoon ground cinnamon
• 1 medium yellow onion, thinly sliced
• 1 medium zucchini, thinly sliced
• 1 medium yellow squash, thinly sliced
• 1 tsp low-sodium chicken bouillon
• 1 can light coconut milk
• 1/2 cup plain yogurt
• 1 1/2 teaspoons kosher salt
• 1/4 teaspoon black pepper
• Cooked white rice
• 1/2 cup fresh basil leaves, torn
• 1/4 cup (1 ounce) almonds, roughly chopped

Saute zucchini, squash and onions in some olive oil.

Toss the chicken with the curry and cinnamon.

After the vegetables are cooked to your liking, remove and fry up the chicken.

Combine the vegetables and all the rest of the ingredients. Let simmer for about 10 minutes and serve! See how easy it is?