Coconut Curry Chicken

I thought this turned out very well. It was the first time my hubby had tried curry and he enjoyed it. It was easy to make too.

 
Ingredients

Boneless, skinless chicken breasts, cubed
½ teaspoon of salt
½ teaspoon of  pepper
2 tablespoons of extra-virgin olive oil
Medium white onion (I used about a cup)
3 garlic cloves, minced
Zucchini, chopped
Cauliflower, chopped
1 tablespoon of finely chopped fresh ginger (I used the ginger paste)
1 tablespoon of curry powder (I used a little more)
½ teaspoon turmeric
1 cup of chicken broth
1 cup of light coconut milk
Cilantro leaves, roughly chopped

Directions

1. Sprinkle the chicken (make sure to cube it) with the salt and pepper. In a large frying pan, heat 1 tablespoon of the olive oil
2. Add the chicken  and cook until crisp and browned on both sides
3. Transfer the chicken to a plate and add the remaining 1 tablespoon of oil
4. Add the onion and cook, stirring frequently, until tender, then add the zucchini and cauliflower and cook until tender
5. Reduce the heat and add the garlic and ginger and cook, stirring constantly for about 30 seconds
6. Add the curry powder and turmeric and cook, stirring constantly, for 30 seconds
7. Stir in the chicken broth and return the chicken to the pan and bring the broth to a boil
8. Reduce the heat and let the broth simmer for 5 minutes, then  add the coconut milk and simmer for 2 minutes
9. Remove the pan from the heat and let it stand for 5 minutes then garnish with fresh cilantro