Mild Chicken and Zucchini Curry

I tend to have a theme in my life, that has especially shown up when our new products are launched. The first time we had new products last September, I was the least excited about the Jalapeno Ranch dip mix and the Pomegranate Tamarind Grapefruit vinegar. Guess which ones turned out to be my favorite products....those 2! Next launch this February, I could have cared less about Sabah Laksa. In fact, who in their right mind has even heard of this....certainly not this little farm girl from the middle of nowhere. Well, low and behold, it is amazing, stunning, my most favorite curry!

A mix between warm Indian curry spice and the tangy citrus of Thai spices, one sniff of this dip mix and you will be in love! For those of you who have bought this on smell alone, here is the easy curry recipe I always tell you about. Raef picked this for supper tonight...on his first day of school. That should tell you something!

2-3 chicken breasts, sliced (or 2 cups cooked chicken, sliced) 1 onion, diced 2 tbsp butter 2 tbsp intense garlic or Thai evoo 2 tbsp sabah laksa dip mix 1 tsp shawarma seasoning (not necessary, but a great addition if you want a bit more curry punch) Salt (about 1/2 to 1 tsp) 1 medium zuchinni, cubed small (also works well with green/yellow beans and carrots) 1 can coconut milk Rice or noodles (we did noodles tonight because we just had rice last night...but honestly, I like rice better)

Fry onion and zucchini in butter and evoo until tender and brown. If chicken isn't cooked, also fry it at the same time as this. If chicken (or carrots or green beans) is cooked, add it after zucchini and onion are soft and starting to brown.

Add in spices and cook for 1 minute. Add coconut milk. Simmer for at least 5 minutes (as long as you like). Serve over rice or noodles. Drizzle coconut mango lime balsamic vinegar over top if you want to guild the lily!