Zucchini Chicken Curry Bowls

In the world of culinary exploration, few dishes manage to capture the essence of comfort and health quite like Zesty Zucchini Chicken Curry Bowls. This vibrant dish combines the robust flavors of curry with the lightness of zucchini and tender chicken, making it a quintessential option for anyone looking to enjoy a nutritious meal without sacrificing taste. As a perfect blend of spices and wholesome ingredients, this recipe appeals to both seasoned cooks and those new to the kitchen, offering an easy yet satisfying way to elevate weeknight dinners.

Discover the vibrant and healthy delight of Zesty Zucchini Chicken Curry Bowls. This dish beautifully combines tender chicken, zucchini, and aromatic spices, delivering a comforting yet nutritious meal that’s perfect for weeknight dinners. Easy to prepare and customizable based on your preferences, it showcases the rich flavors of curry while offering significant health benefits. Packed with lean protein and vitamins, it's a dish the whole family can enjoy guilt-free.

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Ingredients

1 lb (450g) boneless, skinless chicken breasts, diced into bite-sized pieces

2 medium zucchinis, washed and sliced into half-moons

1 medium onion, finely chopped

3 cloves garlic, minced

1 tablespoon fresh ginger, grated

1 can (14 oz) coconut milk, shaken well

2 tablespoons red curry paste (adjust based on your heat preference)

1 tablespoon soy sauce or tamari

1 tablespoon olive oil

1 teaspoon turmeric powder

1 teaspoon cumin powder

1 teaspoon coriander powder

Salt and freshly ground black pepper to taste

Fresh cilantro leaves for garnish

Cooked basmati rice or quinoa, for serving

Lime wedges, for garnish

Instructions

Prepare the Ingredients: Start by gathering all the ingredients. Wash the zucchinis under cold water, then slice them into half-moons. Dice the chicken breasts into small pieces, and finely chop the onion.

Cook the Chicken: Heat the olive oil in a large skillet or wok over medium-high heat. Once hot, add the diced chicken. Season with salt and pepper. Cook for about 5-7 minutes, stirring occasionally, until the chicken is browned and cooked through. Once ready, use a slotted spoon to remove the chicken from the skillet and set aside on a plate.

Sauté Vegetables: In the same skillet, add the chopped onion. Sauté for about 3 minutes, or until the onion becomes translucent. Then, add the minced garlic and grated ginger to the skillet. Continue to sauté for an additional minute, stirring until fragrant.

Add Zucchini and Spices: Stir in the sliced zucchinis along with the turmeric, cumin, and coriander powders. Cook this mixture for approximately 4-5 minutes, allowing the zucchini to soften but still retain some crispness.

Create the Curry Sauce: Pour in the red curry paste and mix well with the vegetables. Next, add the coconut milk and soy sauce, stirring gently to combine. Bring the mixture to a gentle simmer and allow it to cook for about 5 minutes, giving the spices time to infuse the sauce.

Combine Chicken and Simmer: Return the cooked chicken back into the skillet, gently folding it into the curry sauce. Let everything simmer together for another 5 minutes. Taste the curry and adjust the seasoning with more salt, pepper, or red curry paste according to your preference.

Serve: Spoon the flavorful chicken curry over bowls of hot cooked basmati rice or quinoa. Garnish with a sprinkle of fresh cilantro leaves and serve with lime wedges on the side for an extra zesty kick.

Prep Time, Total Time, Servings: 15 mins | 30 mins | Serves 4