Chicken Curry with Coconut Milk and Zucchini
This chicken curry with coconut milk recipe features chicken breast slices and zucchini matchsticks sautéed in an easy coconut curry sauce with lime.
Servings: 4
Calories: 471kcal
Ingredients
- 2 medium zucchini about 1 pound
- ½ yellow onion
- 1 lime
- 1 ¼ pounds boneless skinless chicken breasts
- 2 tablespoons canola oil divided
- 1 tablespoon unsalted butter
- 1 teaspoon curry powder
- ½ teaspoon salt
- 1 cup low-sodium chicken broth
- 1 cup coconut milk preferably full-fat
Instructions
- Cut each zucchini lengthwise into thin planks (about 5-6 per zucchini). Then cut each plank in half crosswise, and slice into matchsticks. Alternatively, you can use a spiralizer to turn your zucchini into zoodles.
- Chop the onion half into small ¼-inch pieces.
- Halve the lime, and cut one of the halves into wedges.
- Slice the chicken breasts thinly.
- Heat 1 tablespoon of oil in a 12-inch nonstick pan or wok.
- Sprinkle chicken pieces with salt and pepper and add to hot pan. Stir into a single layer, and cook over medium-high heat until chicken is lightly browned and cooked through, about 5-8 minutes, stirring occasionally. Remove from pan.
- To cook zucchini, heat butter in same pan, then add zucchini. Cook, stirring frequently, for 5-7 minutes, until zucchini is tender. (Zoodles and very thin matchsticks may cook faster.) Remove from pan.
- Heat 1 tablespoon of oil in pan, then add chopped onions.
- Add curry powder and ½ teaspoon salt and stir for 1 minute, then add chicken broth and coconut milk.
- Cook for 6 minutes, until reduced slightly.
- Add chicken and zucchini back to cream sauce and simmer until heated through.
- Add juice from the lime half and stir. Serve with lime wedges.
Nutrition
Calories: 471kcal | Carbohydrates: 9g | Protein: 48g | Fat: 28g | Saturated Fat: 15g | Polyunsaturated Fat: 11g | Cholesterol: 128mg | Sodium: 448mg | Fiber: 2g | Sugar: 3g
