Are you in the mood for a hearty and nutritious meal? Look no further than our Chicken Curry with Zucchini. This dish is not only simple to make but also packed with a ton of nutritional benefits. Comprising of coconut milk, spinach, and a delightful mix of veggies like zucchini and onions, it promises a taste that might surprise you, but in the most delightful way. And if you’re worried about the heat – don’t be. This Chicken Curry leans more on the milder side, making it the perfect treat for those who prefer their curries with a gentler kick.
I whipped up this dish for my entire family recently, and even my mom, who seldom indulges in curry-flavored dishes, was absolutely smitten. The fusion of zucchini in the chicken curry not only amps up its health quotient but also brings an unexpected twist to the palette. If you’re a fan of milder chicken curry or simply want to try something new and delicious, this is the recipe you should be aiming for. Dive into the world of flavors and give this Chicken Curry with Zucchini a shot – it’s a culinary journey worth taking!
But first, watch this video with the recipe for chicken curry with zucchini and see how easy it is to make:
Ingredients needed to make chicken curry with zucchini:
Chicken meat – For this dish, I used chicken breasts. This is lean meat that is delicate in taste and cooks quickly. However, breasts can easily dry out if fried for too long. Another good choice when it comes to chicken meat is chicken thighs. Chicken thighs are juicier and less prone to drying out, making them great for longer frying. Chicken thighs have more fat than breasts, which some might see as a downside (though for many it’s an advantage in terms of flavor).
Zucchini – This isn’t a typical addition to such dishes, but it actually pairs nicely with chicken curry. Apart from the extra flavor, it enriches the entire dish with nutritional value. Zucchini somewhat mellows the taste of the whole dish, so it’s a nice addition for those who prefer a “milder curry”. However, zucchini is just an addition, so if you want, you can skip it 😉
Onion and garlic – Oh, how I love this aromatic duo that brings so much intense flavor. I recommend slicing the onion into feathers (or thin strips) rather than smaller pieces, and grating the garlic or pressing it through a crusher. I used 3 cloves of garlic, but if you’re a fan of “garlicky” tastes, use more, like 5 cloves.
Baby Spinach – “Baby spinach” is young, small spinach leaves that have been harvested before they reach full maturity. Unlike mature spinach, baby spinach is typically not as fibrous or coarse. But you surely know that already… Anyway, adding baby spinach is optional, but it’s an interesting, aromatic, and colorful addition that fits well here.
The base for the sauce:
Canned tomatoes and coconut milk – If you have access to finely chopped canned tomatoes, definitely go for those (instead of the whole ones). I recommend the Italian brand MUTTI. Look for full-fat coconut milk for a rich and creamy curry. Avoid “lite” or “reduced fat” versions, as they can be watery. Canned coconut milk often offers better flavor and consistency than those in cartons.
If you don’t like coconut milk, you can replace it with Heavy Cream or Half-and-Half. These can provide a rich and creamy texture, though they will add dairy and lack the coconut flavor.
Additives and necessary spices: Your favorite curry seasoning (you can choose mild curry powder or hot curry powder), sweet paprika powder (you can also add hot paprika if you want), salt, pepper, cumin, cinnamon, and a piece of ginger and tomato paste.
Curry chicken with zucchini. Step-by-step preparation.
STEP 1.
Cut the zucchini into small pieces, for example, into small cubes. Thinly slice the onion. Cut the chicken breasts into pieces – the size of the pieces should be about “one bite”. Heat the oil in a pan and fry the chicken for a few minutes (about 4 minutes). When it’s seared (but not fully fried), add the zucchini and onion, mix the vegetables with the chicken, and fry everything for about 5-6 minutes until the vegetables soften and the chicken is fully cooked. Remember to stir occasionally.
STEP 2.
Next, add grated ginger and grated garlic (you can also finely chop the garlic), curry seasoning, sweet paprika powder, cumin, cinnamon, salt, and pepper. Mix everything well. Add the tomato paste, combine it with the chicken and vegetables. Sauté everything with the tomato paste for about half a minute.
STEP 3.
Now, add creamy coconut milk and canned tomatoes, preferably finely chopped. When the sauce begins to boil, reduce the heat and let it simmer for about 10 minutes until the sauce thickens a bit. If necessary, season further with salt and pepper. At the end, add baby spinach leaves, mix the spinach with the sauce, and let it cook for about 2 more minutes, until the leaves reduce in volume and wilt. Serve with your favorite rice. That’s all. Enjoy ♥
Storage
After allowing the dish to cool down to room temperature (but not for longer than 2 hours), transfer the leftovers to an airtight container. This helps in preserving the freshness of the meal and prevents any unwanted flavors or odors from seeping into the food.
Refrigeration: Store the container in the refrigerator. While the curry should remain good for up to 3 days, rice can sometimes dry out, so it’s best to consume it within the first two days.
Reheating
When you’re ready to enjoy your leftovers, you can reheat them in a microwave or on a stovetop. Ensure that the chicken is heated all the way through and the sauce is bubbling slightly. If using a microwave, consider placing a microwave-safe lid or a microwave splatter cover on top to prevent any mess. When reheating on a stovetop, stir occasionally to ensure even heating.
- Safety First: Always remember it’s best to reheat leftovers only once. Reheating multiple times can compromise both the texture and safety of the food.
- Pairing Suggestions: If you find the rice has dried out a bit when reheating, you can drizzle a tiny bit of water or coconut milk to bring back some moisture. Consider serving with some freshly chopped herbs or a squeeze of lime for added zest.
Enjoy your culinary adventures, and remember, leftovers can be just as delicious the second time around with the right care! Happy cooking!
Looking for other super tasty chicken recipes, especially using chicken breast? Be sure to check these out:
Chicken Curry Recipe with Zucchini. Printable Recipe ♥
Chicken Curry Recipe with Zucchini. Mild Curry.
Ingredients
- 2 large chicken breasts
- 1 large onion
- 3 cloves garlic
- 1 medium zucchini
- 14 oz / 400ml tin full fat coconut milk 1 can
- 14 oz / 400g Finely Chopped Tomatoes Can 1 can, I recommend the Italian brand Mutti.
- 2 tsp tomato paste
- 3.5 oz / 100g baby spinach
- 1.5 tbsp mild curry powder If you prefer, use hot curry powder. You can use a bit more of that spice, for example, two tablespoons
- 1 tsp sweet paprika powder
- 1 tsp cumin seeds or ground cumin
- 0.5 tsp ground cinnamon
- salt and pepper to taste You can, for example, use half a teaspoon of salt and half a teaspoon of pepper.
- 1 tbsp fresh ginger, grated
- cooked favorite rice – to serve
Instructions
- Cut the zucchini into small pieces, for example, into small cubes. Thinly slice the onion. Cut the chicken breasts into pieces – the size of the pieces should be about "one bite". Heat the oil in a pan and fry the chicken for a few minutes (about 4 minutes). When it's seared (but not fully fried), add the zucchini and onion, mix the vegetables with the chicken, and fry everything for about 5-6 minutes until the vegetables soften and the chicken is fully cooked. Remember to stir occasionally.
- Next, add grated ginger and grated garlic (you can also finely chop the garlic), curry seasoning, sweet paprika powder, cumin, cinnamon, salt, and pepper. Mix everything well. Add the tomato paste, combine it with the chicken and vegetables. Sauté everything with the tomato paste for about half a minute.
- Now, add creamy coconut milk and canned tomatoes, preferably finely chopped. When the sauce begins to boil, reduce the heat and let it simmer for about 10 minutes until the sauce thickens a bit. If necessary, season further with salt and pepper. At the end, add baby spinach leaves, mix the spinach with the sauce, and let it cook for about 2 more minutes, until the leaves reduce in volume and wilt. Serve with your favorite rice. That's all. Enjoy ♥
