Description
This Chicken and Zucchini Curry balances the richness of coconut milk with fresh zucchini and aromatic spices. It’s keto-friendly and perfect for dinner.
Ingredients
Scale
- 1 lb chicken breast
- 2 medium zucchinis
- 1 can full-fat coconut milk
- 1 large onion
- 3 cloves garlic
- 1-inch piece ginger
- 2 tbsp coconut oil
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp turmeric powder
- 1/4 tsp cayenne pepper
- 1/2 tsp salt
- Fresh cilantro
Instructions
- Heat the coconut oil in a large skillet over medium heat. Add the onions and sauté until they become translucent, about 5 minutes.
- Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
- Sprinkle the cumin, coriander, turmeric, and cayenne pepper over the onions, stirring well to coat the onions with the spices. Allow the spices to toast for about 30 seconds.
- Add the chicken pieces to the skillet. Cook for 5-7 minutes, or until the chicken is mostly cooked through, stirring occasionally.
- Pour in the coconut milk and bring the mixture to a gentle simmer.
- Mix in the sliced zucchini and salt. Cover the skillet with a lid and let it simmer for about 20 minutes, or until the zucchini is tender and the chicken is fully cooked.
- Taste and adjust the seasoning if needed. Garnish with fresh cilantro before serving, if desired.
Notes
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 385
- Sugar: 3 g
- Sodium: 300 mg
- Fat: 27 g
- Saturated Fat: 23 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 9 g
- Fiber: 2 g
- Protein: 25 g
- Cholesterol: 100 mg
Keywords: Chicken Zucchini Curry