Chicken Curry with Vegetables

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. 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. 3. Add red pepper and zucchini and cook for an additional 5 minutes. 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. 5. Add chicken back to pan, stir, and let simmer for 2-3 additional minutes until chicken is warmed. 6. Season to taste and serve over cooked rice and garnish with fresh cilantro.