This is one of my favorite, simple curry dishes – it combines warm, wonderful flavors and it’s easy to make.  You can also easily adjust it to make it vegetarian or vegan.  If you like your curry spicier, add more cayenne, or try adding some Thai chili paste, which has good flavor and good heat.  If you can get your hands  on some good Indian flatbread, I would recommend cutting the chicken into small pieces and mixing it in with the veggies and sauce so that it can be eaten in the traditional way (with your hands, using the flatbread to pick up the curry).  Serve with yogurt, if desired.

Chicken and Vegetable Curry
Ingredients:
4 thinly sliced chicken breasts
1 Tbs. olive oil/canola oil
1/2 tsp. cayenne
1/2 tsp. Turmeric
1/2 tsp. coriander
1 tsp garam masala
1/2 tsp salt
1 Tbs. minced ginger
2-3 garlic cloves, minced
1 medium onion, sliced
3-4 zucchini or yellow squash, sliced
1- 28oz. can crushed tomato
1 cup coconut milk
additional spices to taste

Combine dry spices in a small bowl.  Rub chicken breasts with spice mixture.  Reserve extra spices.  In a medium dutch oven over medium heat, brown chicken.  Remove from pan.  Add onions and zucchini to pan, saute until soft.  Add ginger, garlic, and leftover spices.  Cook, stirring, for 2-3 minutes, until spices are fragrant.  Add tomatoes to the pan, simmer 5 minutes.  Add coconut milk, check seasoning.  Return chicken to the pan, bake at 350 degrees for 20 minutes.