Curry Chicken

2 T. olive oil

1 T. garlic

8 boneless chicken breast (diced)

3-4 medium zucchini (diced) (you can use any vegetable - other options could be asparagus, broccoli, and summer squash)

1 c. sliced mushrooms

2 cans coconut milk

2 T. curry power (add more for a spicier dish)

1 t. basil

salt and pepper to taste

To a hot sauce pan, add the olive oil, garlic and chicken until chicken is fully cooked.  Remove chicken from pan or use a new pan to cook zucchini and mushrooms.  Combine chicken and vegetables together and add the remaining ingredients.  Serve over rice.