Step 1

Heat 1 Tablespoon of oil in a large skillet or dutch oven over medium heat. Once oil is heated add chicken chunks and cook until chicken is cooked throughout and browned, about 9-11 minutes total. Sprinkle a dash of salt and pepper on chicken while cooking. Once cooked remove chicken and set aside.

Step 2

Add 1 Tablespoon of oil to same skillet. Add onion, garlic, ginger and carrots and saute for about 5-7 minutes or until fragrant and carrots soften slightly.

Step 3

Add red pepper and zucchini and cook for an additional 5 minutes.

Step 4

Add curry powder, paprika, salt, coconut milk and vegetable broth, stir and bring mixture to a low boil. Once boiling, reduce heat and simmer for about 10-15 minutes, until veggies are tender.

Step 5

Add chicken back to pan, stir, and let simmer for 2-3 additional minutes until chicken is warmed.

Step 6

Season to taste and serve over cooked rice and garnish with fresh cilantro.