Asian-Inspired Chicken Curry

Add a tablespoon of olive oil into a pot and once it's hot, add a sliced garlic clove. When it begins to brown add a cup of rice. Stir it for several minutes and then add 2 cups of hot water and a teaspoon of salt. Cook on high heat for 7 minutes and then lower the heat and cook on low for 8 more minutes. If at this time the rice has absorbed all the water and is still hard, add more water. Let it stand with the lid on for some time.

Add the garlic clove, onion, a piece of peeled fresh ginger, cumin, and curry powder to a blender. Also, add the cayenne pepper, a pinch of salt, and the yogurt. Blend all of the ingredients well until you have a creamy sauce.

Place the chicken breast on a cutting board and cut into medium size pieces. Add a pinch of salt. Cut the zucchini into a small dice.

Add some olive oil to a large pan and cook the chicken until it begins to cook on the outside. Add the zucchini and cook together for 8-10 minutes on medium heat.

Add the sauce you have prepared to the pan, along with the coconut milk, lemon juice, and a pinch of salt. Cook on medium heat for approximately 15 minutes. Cook until the sauce reaches the consistency of your liking and when the zucchini is tender.

Serve on 2 plates. Start with the chicken, accompanied by the rice. Chop some cilantro and sprinkle on top of the dish.