Easy dinners are a favorite for this busy mama. This Chicken Curry with Zucchini Noodles has been showing up on our dinner table quite often lately.
Don’t you just love a meal that the whole family will eat? No one complains. No one refuses to it it. AND IT’S HEALTHY! This Chicken Curry with Zucchini Noodles has been a big hit around here. And I am super excited to share the recipe with you today.
I am a no nonsense kind of cook. We eat simple, REAL food that tastes good. I don’t have time for fancy recipes or time-consuming meals. I saw THIS recipe online a while back while stalking the internet for food inspiration. The beautiful food photos and creative recipes on the site really drew me in and caught my eye. I decided to make my own version of her chicken curry.. This is what I came up with:
You can’t really beat a one-pot kind of meal. You just throw it all in and let it do it’s thing. Easy peasy! I take every opportunity to load my family up with more vegetables. I added carrots and red peppers for flavor and color. The zucchini noodles are fun to eat. The chicken gives you your protein. And the coconut milk and spices make this dish out-of-this-world delicious. You’ll notice that I snuck in a some homemade bone broth for a little added nourishment.
Oh, and I used my vegetable spiralizer to easily cut my zucchinis into noodles. It works like a charm!
Hope your family loves it as much as mine does!
xo,
Katja
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Chicken Curry with Zucchini Noodles
- Yield: 4-6 1x
Ingredients
- 2 tsp turmeric (like this)
- 1 tsp coriander (like this)
- 1 tsp cumin (like this)
- 1 tsp unrefined salt (I use THIS brand)
- 2-3 cloves garlic, minced
- 1 inch piece of fresh ginger, grated (or 1 tsp dried ginger powder)
- 2 tbsp coconut oil (I use THIS brand)
- 1 and 1/2 pounds chicken, chopped into small 1-2 inch pieces
- 1 cup homemade bone broth (here’s my recipe)
- 1 and 1/4 cup full fat coconut milk (where to get BPA free coconut milk)
- 3 medium carrots, chopped
- 1 red pepper, diced
- 4-5 medium zucchinis, spiralized into noodles
- juice from 1/2 of a lemon
- cilantro for garnish
Instructions
- Combine turmeric, coriander, cumin, salt, chopped garlic, and grated ginger in a small bowl. Set aside.
- Melt coconut oil in a large skillet or pot over medium/high heat. Saute chicken pieces for 5-7 minutes, until no longer pink on the outside.
- Add spices, stir to combine, and cook for another minute. Then add bone broth and coconut milk. Stir to combine.
- Add in carrots and red pepper. Bring to a boil then turn down heat and simmer for 5 minutes. The add zucchini noodles and cook for another 5 minutes, until chicken is fully cooked.
- Squeeze in lemon juice. Garnish with fresh cilantro. And dig in!
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I assume for the spices you are using ground spices not whole spices? Thanks
Off to give this recipe a try….
Yes, ground spices! Would love to here how it goes! 🙂
Hello Katja
I made the chicken curry with zucchini noddles yesterday for my boyfriends daughter who recently had a baby. I wanted to make something that was healthy easy and beautiful, and your recipe made the cut for me. I really enjoyed the easy step by step guide. Today I was told how delicious it tasted , and there is enough for another meal. Well the next batch is for me ! This will definitely be in my recipe file. Thanks so much for the inspiration.
Valerie
What a wonderful thing to do for a new family. I am so glad that they enjoyed it. Thanks for the feedback!
I made this today for an early lunch and it was delicious! Wanted to make something with turmeric; and this recipe fit what I was searching for plus, since it has ginger and all the other spices. Tasted as good as I had imagined. Thank you so much for sharing this recipe.
Vivian
Yay! So happy that you liked it. Thanks for taking the time to leave your feedback. 🙂
I made this today and it is so delicious! I’ve been trying different “healthy” recipes, this one really delivers good flavor. Thank you. I love how healthy and easy this dish is to make, too, it’s definitely a keeper.
Oh, yay! So glad you liked it. This is one of my favorite quick dinners. 🙂 Thanks for taking the time to leave some feedback.
Made this for lunch today, was totally delish! My hubby even had a 2nd helping ! I had some leek which I’ve added, not sure how it will influence the nett carbs, but this is definitely a recipe to keep, specially now as autumn is upon us here in Germany! Thank you
Love this Recipe!!!! I am doing Fitness pal so I was wondering if you had the number of calories and any other nutritional info on this recipe ? Thank you! I will be making this again!
Sorry! I do not calculate. But you can use https://www.myfitnesspal.com/ to do so. Hope that helps.
it would be helpful to have calorie information per oz on the recipie.
I don’t calculate, but you can easily do so using this: https://www.myfitnesspal.com/
Simple but amazingly flavorful meal! Its even better the second day! I would recommend to use a few more garlic cloves and heaping tablespoons of the spices. Delicious!
Anna
I accidentally gave it 4 stars but meant to give 5!
So glad you enjoyed it! I prefer a bit more garlic and spice too. I just try to make my recipes family-friendly. 🙂
Wondering why it doesn’t actually have some curry in it. I liked the recipe and found it to be colorful and flavorful. I understand about making things family friendly but wondered if it originally had some curry or sriracha in it.
Hi, Amy! Curry is not actually one particular spice. It is a mix of several spices together that make what we call “curry.” In Indian curry, the main ingredient is usually turmeric, along with things like cumin and coriander. You can add other thinks like black pepper and cayenne as well. Curry also often has a sweet spice like cinnamon or cardamon as well. I just chose to keep it simple so people don’t have to buy a bunch of ingredients. You can also use a store bought curry mix instead of the separate spices, which will have many of these spices already in it. Feel free to experiment. Feel free to add any spice/hot sauce you like if you want a bit more heat. Hope that helps. 🙂
Hi just wondering if it freezes well? I am looking at batch cooking Paleo meals.
Thanks Erica
I haven’t tried freezing this yet so I can’t say for sure. But my experience has been that most soups and stews do freeze well. The zucchini noodles may break apart a bit. You could just do chopped zucchini instead of that bothers you.
Thanks a lot for the recipe. Like another comment, I made it for somebody who just had a baby and was told it was AMAZING!!! (with the upper case and exclamation points!). I just put a little less spices than the recipe calls but otherwise pretty much followed it.
What a wonderful thing to do for your friend who just had a baby. I’m so glad she enjoyed it! 🙂
This recipe is excellent. Add some fresh spicy peppers and Garam Masala to give it a little kick and then top it off with some chopped cilantro to make it amazing. Thanks.
YUM! Your add ons sound amazing. I love the Indian flavors.
Its perfect just as its written. I have made it twice now, & added kale for bulk & to get more veggies in. So good!
Yay! Glad you enjoyed it. And yes to more veggies!!
I made this recipe tonight and it was easy to follow and tasted super yummy. Many thanks
Yay! I’m so happy you liked it. Thanks for coming back to leave your feedback. 🙂