Recipe details
Dinner
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Chicken & Zucchini Curry
50min
4 servings
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This flavorful and aromatic chicken and zucchini curry is a delicious and healthy meal that's perfect for a weeknight dinner. Tender chicken and fresh zucchini are simmered in a creamy, spice-infused coconut curry sauce, creating a satisfying and comforting dish. Serve this curry over steamed rice or with warm naan bread for a complete meal.
Nutrition Facts
Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.
Facts
Quantity
Fiber
Sugar
2 g
4 g
Allergen Content
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Ingredients
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Steps
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Prepare the chicken
Cut 1 pound of boneless, skinless chicken breast into 1-inch pieces. Season the chicken with 1/2 teaspoon of salt.
Prepare the vegetables
Cut 2 medium zucchini into 1/2-inch half-moons. Finely chop 1 large onion. Mince 4 cloves of garlic and grate 1 inch of fresh ginger.
Prepare the spices
In a small bowl, mix together 2 tablespoons of curry powder, 1 teaspoon of cumin, 1 teaspoon of coriander, 1/2 teaspoon of turmeric, and 1/4 teaspoon of cayenne pepper.
Cook the onion and spices
Heat 2 tablespoons of coconut oil in a large skillet or Dutch oven over medium heat. Add the chopped onion and sauté for 5-7 minutes, or until softened. Add the minced garlic, grated ginger, and spice mixture. Cook for 1-2 minutes, stirring constantly, until fragrant.
Add chicken and zucchini
Add the chicken pieces and sliced zucchini to the skillet. Stir to coat with the spices and cook for 5-7 minutes, or until the chicken is lightly browned.
Add coconut milk and broth
Pour in 14 fluid ounces of coconut milk and 1 cup of chicken broth. Stir to combine and bring the mixture to a simmer. Reduce the heat to low, cover the skillet, and simmer for 15-20 minutes, or until the chicken is cooked through and the zucchini is tender.
Adjust seasoning
Taste the curry and add the remaining 1/2 teaspoon of salt, or more to taste.
Prepare the cilantro
Roughly chop 1/4 cup of fresh cilantro.
Serve
Serve the chicken and zucchini curry hot, garnished with the chopped cilantro, over steamed rice or with warm naan bread.
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