Chicken Curry Recipe with Zucchini. Mild Curry.
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. This Chicken Curry leans more on the milder side, making it the perfect treat for those who prefer their curries with a gentler kick.
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 ♥
Video
Notes
The dish is calculated for four servings. They might seem small, but they are quite filling. Due to the portion size, for some people, it might be a dish for 3 servings
Nutrition per serving (without rice):
Calories: 397
Protein: 33.1g
Fat: 21.9g
Carbohydrates: 15.2g
Note: The nutritional values provided for this dish are approximate. When applicable, I suggest relying on your personal nutritional assessments.