This is a deliciously creamy, sweet and spicy coconut chicken curry that will please any guest—as long as they can take the heat. For less spice, simply use less habanero (or switch to a different pepper).
To begin the coconut chicken curry, chop the chicken breast into bite-sized pieces and sprinkle with the salt and pepper. Set aside while you make the curry paste and rice.
Optional: In order to make the rice, simply add 1 cup of basmati rice with 2 cups of water and a few pinches of salt. Bring it to a boil, cover, then immediately bring the heat down to low and cook for 20 minutes. After 20 minutes, turn off the heat and leave for a few minutes then fluff with a fork.
While the rice is boiling and chicken is resting, prepare the curry paste. Blend all the curry paste ingredients until relatively smooth.
Heat a pan over medium heat with a little oil. Add the chicken and 1/3 of the curry paste and cook for about 2 minutes. Stir in the rest of the paste and the diced zucchini, then add half of the coconut milk. Continue to cook and stir until the zucchini becomes soft, about 5 minutes.
Add the remaining coconut milk and mix well, then add the brown sugar. Increase the heat to medium-high and let it stew for 10 minutes, uncovered, until the sauce thickens.
Serve immediately with steamed rice. And that's it, you've got your coconut chicken curry ready to be devoured!