Prep all the veggies. Cut the zucchini and carrots into bite size pieces. Dice the onion.
In a large dutch oven pot (or any pot you like to use), put in the oil and the chicken. (trim the fat off chicken first if you want)
Cook the chicken just a few minutes on each side.
Throw in the zucchini, carrots, onion, chicken broth, and the jar of curry past.
Let simmer for 10-15 minutes, or until chicken is cooked all the way through.
Once done, take the chicken out and chop it or shred it. Then add back to the pot along with the coconut milk, cilantro, lime juice, and salt. Stir and serve. Enjoy!