2 tbsp (30 mL) canola oil
1 lb (500 g) boneless skinless chicken breasts, cubed
1 onion, chopped
1 red pepper, chopped
1 zucchini, sliced into half-moons (1/2-inch/1 cm thick)
1 jalapeño pepper, seeded and finely diced
3 cloves garlic, minced
1 tbsp (15 mL) minced fresh ginger
1 tsp (5 mL) each ground cumin, coriander, turmeric and paprika
1/2 tsp (2 mL) each salt and pepper
1/4 tsp (1 mL) each ground cardamom and cinnamon
1 cup (250 mL) Coconut Dream® Original
1/2 cup (125 mL) Imagine® Organic Chicken Broth
1/3 cup (75 mL) MaraNatha™ No Stir Natural Peanut Butter – Creamy
1 tbsp (15 mL) fish sauce
1 tbsp (15 mL) soy sauce
2 tsp (10 mL) brown sugar
1/4 cup (60 mL) finely chopped fresh cilantro
2 tbsp (30 mL) lime juice
2 pkg (250 g each) Tilda® Ready to Heat - Pure Basmati, heated according to package directions
1. Heat oil in large skillet set over medium-high heat; cook chicken for about 3 minutes or until starting to brown. Transfer to plate. Add onion, red pepper, zucchini, jalapeño, garlic and ginger to skillet; cook for about 2 minutes or until vegetables start to soften. Add cumin, coriander, turmeric, paprika, salt and pepper, cardamom and cinnamon. Cook for about 1 minute or until fragrant.
2. Stir in coconut milk, chicken broth, peanut butter, fish sauce, soy sauce and brown sugar; bring to boil. Return chicken to skillet and reduce heat to simmer. Cook for about 5 minutes or until sauce is smooth and thickened and chicken is cooked through.
3. Stir in 2 tbsp (30 mL) cilantro and lime juice. Serve curry over rice. Garnish with remaining cilantro.