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Chicken and Zucchini Curry

Perfect for a cozy dinner, this Chicken and Zucchini Curry balances the richness of coconut milk with the freshness of zucchini and aromatic spices. This keto-friendly dish is sure to become a household staple.
Course Dinner
Cuisine Indian
Keyword Chicken Curry, Gluten-Free, High Fat, Keto, Low-Carb, Zucchini
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 people
Calories 385kcal

Equipment

  • Large skillet
  • Cutting board
  • Chef’s knife
  • Measuring spoons
  • Can opener

Ingredients

  • 1 lb chicken breast cut into bite-sized pieces
  • 2 medium zucchinis sliced into half-moons
  • 1 can full-fat coconut milk 13.5 oz or 400 ml
  • 1 large onion finely chopped
  • 3 cloves garlic minced
  • 1-inch piece ginger grated
  • 2 tbsp coconut oil
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • ½ tsp turmeric powder
  • ¼ tsp cayenne pepper adjust to taste
  • ½ tsp salt adjust to taste
  • Fresh cilantro for garnish (optional)

Instructions

  • Heat the coconut oil in a large skillet over medium heat. Add the onions and sauté until they become translucent, about 5 minutes.
  • Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
  • Sprinkle the cumin, coriander, turmeric, and cayenne pepper over the onions, stirring well to coat the onions with the spices. Allow the spices to toast for about 30 seconds.
  • Add the chicken pieces to the skillet. Cook for 5-7 minutes, or until the chicken is mostly cooked through, stirring occasionally.
  • Pour in the coconut milk and bring the mixture to a gentle simmer.
  • Mix in the sliced zucchini and salt. Cover the skillet with a lid and let it simmer for about 20 minutes, or until the zucchini is tender and the chicken is fully cooked.
  • Taste and adjust the seasoning if needed. Garnish with fresh cilantro before serving, if desired.

Notes

For a thicker curry, let it simmer uncovered for the last 5 minutes.
If you prefer a spicier curry, increase the amount of cayenne pepper.
This dish pairs well with cauliflower rice for a complete keto meal.
Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stove or in the microwave.

Nutrition

Calories: 385kcal | Carbohydrates: 9g | Protein: 25g | Fat: 27g | Fiber: 3g | Net Carbs: 6g