Cauldron Curry
In a large pot add 1 T. of olive oil on medium-high heat. Cook chicken for 4-5 minutes until browned. Remove, and dice, add back to the pan and cook for 2-3 more minutes. Add the green liquid mixture and the can of coconut milk. Cook on low for 8-10 minutes until chicken is done. Add the zucchini in the last 3 minutes. Salt if needed. Sprinkle a little water in rice, leave a small opening in top of bag and microwave for 2 minutes. Serve curry over steamed rice. Drizzle with lime juice.
