Curry is really awesome.  What I like about it is that it’s actually really versatile.  There’s Thai curry, Japanese curry, Chinese curry, Indian curry…

Red curry, yellow curry, green curry…

I feel a little bit like I’m writing a Dr. Seuss book: One Curry, Two Curry, Red Curry, Yellow Curry.  I never really adhere too much to a specific type of curry when I make it.  Sometimes I make it with a broth base, sometimes I go with coconut milk.  It just depends on how I feel and what ingredients I have.  Sometimes I throw in some potatoes, sometimes it’s chicken only.  Sometimes, and I mean only sometimes, it’s a little bit of chicken and mostly onion.

By the way, my favorite curry combo: coconut milk base with green curry paste, chicken, and basil.  So figure out your base recipe and then get creative in there!  Oh, and when you see the picture, we totally fried up some of that leftover lumpia from a while back to go with this batch of curry.  In fact, here you go…

Chicken Curry

3 Boneless Skinless Chicken Breasts, cut into bite sized pieces
1 Onion
2 Zucchini
1 can Coconut Milk
Chicken Broth
Yellow Curry Powder
Green Onions, for garnish

Get out your favorite pan for making a large batch of awesome.  Put some oil in it and throw in your chicken.  Season your chicken are you like; I usually go with salt, pepper, and garlic powder.  Get that chicken cooking and in the meantime, cut your onion and zucchini cut the way you like.  I like going with a very large chop on the onion and slices with the zucchini.

Add your onion to the chicken.  Get that coconut milk and chicken broth in the pan with the chicken (I hope you picked a pan with some walls…) and add in your curry powder.  I eyeball the broth because it’s more about the thickness and consistency of the sauce.  If you want it thicker, don’t use as much.  Because of this, I also eyeball my curry powder.  Add what you like and taste as you go.  Throw those zucchini in there at the last minute because otherwise they’ll get too soggy and gross.  Once everything is heated and cooked, add in your sliced up green onions and serve that deliciousness over some rice.