Chicken Curry

1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
2 Tbsp curry powder
¼ tsp ground cinnamon
2 Tbsp olive oil
1 medium yellow onion, thinly sliced
2 medium zucchini, thinly sliced
1 ½ cups chicken broth
1 ½ cups heavy cream or coconut milk
1 ½ tsp kosher salt
¼ tsp black pepper
Cooked white rice
½ cup fresh basil leaves, torn
¼ cup almonds, roughly chopped

Place chicken in a bowl and sprinkle with curry powder and cinnamon. Set aside. Heat 1 Tbsp oil in a large skillet and add onions and zucchini. Cook until softened. Transfer to a plate. Heat remaining oil and brown the chicken. Add the broth, cream or milk, salt and pepper. Bring to a gentle simmer. Cook until chicken is cooked through and the sauce has been reduced a bit and is thicker. Add the onion and zucchini back to the pan and heat through. Serve over rice with basil and almonds sprinkled on top.