Chicken and Zucchini Curry

1 1/2 lbs. boneless, skinless chicken breasts, cut into cubes
4 T oil
1 onion, chopped
2 slices slivered fresh ginger or 1 tsp. ginger powder
3 cloves garlic, pressed or minced
1 zucchini, chopped
3 tsp curry powder (I use Penzey's)
2 T flour (I use King Arthur's white whole wheat)
1 tsp. salt
3/4 cup chicken broth
3/4 cup coconut milk

Heat a large saute pan over medium high heat. Add oil, and saute chicken, onion, garlic and ginger until the chicken is browned and the onion is soft. Add zucchni to pan. Sprinkle over the chicken the curry powder, flour and salt, mix well and saute for a minute or so. Add chicken broth and coconut milk. Bring nearly to a boil then reduce heat to simmer gently, constantly stirring, until sauce thickens.

Serve on a bed of steamed brown and serve with a green salad.