Shahi Chicken Curry

Shahi Chicken Curry

3 chicken breasts, thinly sliced

1 tbsp. butter

1 sweet onion, diced

3 garlic cloves, minced

2 tbsp. grated ginger

1 medium zucchini, diced

1 green pepper, diced

1 ½  tbsp. Shahi Paneer Spice Blend – found in Indian Markets

1 tbsp. Garam Masala

1 tsp. ground cumin

1 tsp. curry powder

1 tbsp. kosher salt

1 jar MM Local Tomatoes

1 can coconut milk

1 tbsp. agave nectar

In a large, shallow saucepan, melt butter over medium heat.  Add onions, zucchini, garlic, ginger, and green pepper and sauté for 3 minutes.  Add spices and stir to combine, then add tomatoes, coconut milk and agave and bring to a gentle simmer.  Add the chicken strips and cover with lid.  Allow curry to cook for 10-15 minutes until chicken is cooked through and vegetables are tender.  Remove from heat and serve with Steamed Jasmine Rice.