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If you’re searching for a dish that captivates the palate with vibrant flavors while offering a wealth of nutritional benefits, look no further than Zesty Zucchini Chicken Curry Bowls. This recipe combines the succulent tenderness of chicken with the fresh, crispness of zucchini, all enveloped in a rich and aromatic coconut curry sauce. It’s a delightful medley that not only satisfies the taste buds but also nourishes the body, making it an ideal meal for health-conscious individuals and families alike.

Zucchini Chicken Curry Bowls

Discover the vibrant flavors of Zesty Zucchini Chicken Curry Bowls, a dish that combines tender chicken and fresh zucchini in a rich coconut curry sauce. This easy-to-make recipe is perfect for busy weeknights, offering a nutritious meal full of essential vitamins and minerals. With customizable ingredients to suit various dietary needs, this curry bowl is not only delicious but also a healthy option for families. Elevate your dinner experience with this comforting and flavorful dish.
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Ingredients
  

1 lb (450g) boneless, skinless chicken breasts, diced

2 medium zucchinis, sliced into half-moons

1 medium onion, finely chopped

3 cloves garlic, minced

1 tablespoon fresh ginger, grated

1 can (14 oz) coconut milk

2 tablespoons red curry paste (adjust to taste)

1 tablespoon soy sauce or tamari

1 tablespoon olive oil

1 teaspoon turmeric powder

1 teaspoon cumin powder

1 teaspoon coriander powder

Salt and pepper to taste

Fresh cilantro for garnish

Cooked basmati rice or quinoa, for serving

Lime wedges, for serving

Instructions
 

Prepare the Ingredients: Gather all ingredients and wash the zucchinis thoroughly. Slice them into half-moons, dice the chicken breasts, and chop the onion.

    Cook the Chicken: In a large skillet or wok, heat the olive oil over medium-high heat. Add the diced chicken and season with salt and pepper. Cook for about 5-7 minutes until browned and cooked through. Remove the chicken from the skillet and set aside.

      Sauté Vegetables: In the same skillet, add the chopped onion and cook until translucent, about 3 minutes. Add the minced garlic and grated ginger, sautéing for an additional minute until fragrant.

        Add Zucchini and Spices: Stir in the sliced zucchinis, turmeric, cumin, and coriander. Cook for about 4-5 minutes until the zucchini starts to soften.

          Create the Curry Sauce: Add the red curry paste to the vegetable mixture and stir well to combine. Pour in the coconut milk and soy sauce, bringing the mixture to a gentle simmer. Let it cook for about 5 minutes, allowing the flavors to meld together.

            Combine Chicken and Simmer: Return the cooked chicken to the skillet, mixing it gently into the curry sauce. Let everything simmer together for another 5 minutes. Taste and adjust seasoning with more salt, pepper, or curry paste as desired.

              Serve: Ladle the chicken curry over bowls of cooked basmati rice or quinoa. Garnish with fresh cilantro and serve with lime wedges on the side for a zesty finish.

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