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Chicken Curry with Zucchini Noodles

  • Author: Katja from Savory Lotus
  • Yield: 4-6 1x


  • 2 tsp turmeric (like this)
  • 1 tsp coriander (like this)
  • 1 tsp cumin (like this)
  • 1 tsp unrefined salt (I use THIS brand)
  • 23 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
  • 45 medium zucchinis, spiralized into noodles
  • juice from 1/2 of a lemon
  • cilantro for garnish


  1. Combine turmeric, coriander, cumin, salt, chopped garlic, and grated ginger in a small bowl. Set aside.
  2. 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.
  3. Add spices, stir to combine, and cook for another minute. Then add bone broth and coconut milk. Stir to combine.
  4. 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.
  5. Squeeze in lemon juice. Garnish with fresh cilantro. And dig in!