This easy one-pot chicken curry with vegetables is made with coconut milk, curry powder and lots of fresh veggies. Serve over rice or quinoa for a flavorful weeknight meal. Gluten-free + dairy-free.
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.
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.
Add red pepper and zucchini and cook for an additional 5 minutes.
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.
Add chicken back to pan, stir, and let simmer for 2-3 additional minutes until chicken is warmed.
Season to taste and serve over cooked rice and garnish with fresh cilantro.