Simple Coconut Chicken and Zucchini Curry
Creamy coconut chicken curry with tender zucchini, warm spices, and a spicy homemade chili butter. An easy one-pot dinner that's perfect for busy weeknights and delicious served over steamed rice with warm naan.
Servings: 6
Calories: 305kcal
Ingredients
- 6 tablespoons ghee or salted butter
- 1 1/2 pounds chicken breasts or thighs, cubed
- 1 yellow onion, chopped
- 2 teaspoons sweet paprika
- 2 teaspoons smoked paprika
- 2 teaspoons ground turmeric
- 2 tablespoons curry powder
- salt and black pepper
- 2 small zucchini or yellow summer squash, sliced
- 1 can (13.5 ounce) coconut milk
- 4 cloves garlic, sliced or chopped
- chili flakes
- 2 teaspoons honey
- 1/4 teaspoon cayenne pepper
- cooked rice, fresh cilantro, Thai basil, toasted cashews, and lime wedges, for serving
Instructions
- 1. Melt 2 tablespoons butter or ghee in a Dutch oven over medium-high heat. 2. Add the onion, chicken, sweet paprika, smoked paprika, turmeric, and 1 tablespoon of the curry powder. Season with salt and black pepper. Toss to combine and cook until the chicken is browned, about 5 minutes.3. Add the zucchini, then pour in the coconut milk. Partially cover and simmer until the chicken is cooked through and the sauce has thickened slightly, 8 to 10 minutes. Stir in the remaining 1 tablespoon curry powder and the cayenne.4. Meanwhile, melt the remaining 4 tablespoons ghee/butter in a skillet over medium heat. Add the garlic and cook until the garlic is golden. Remove from the heat and stir in the chili flakes. Add the honey. 5. Spoon the curry over bowls of steamed rice. Top with chili butter. Add cilantro, Thai basil, toasted cashews, and a squeeze of lime, as desired
Nutrition
Calories: 305kcal
