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In the realm of comforting, nourishing meals, few dishes can match the allure of a well-crafted curry. Enter the Spicy Zucchini Chicken Curry Bowls—a vibrant, hearty dish that seamlessly marries the tender juiciness of chicken thighs with the fresh crunch of zucchini, all enveloped in a rich, creamy coconut milk base. This recipe stands out not just for its delightful taste but also for its nutritional benefits, making it an ideal choice for both weeknight dinners and meal prep.

Zucchini Chicken Curry Bowls

Discover the savory delight of Spicy Zucchini Chicken Curry Bowls, a perfect fusion of tender chicken thighs, fresh zucchini, and a creamy coconut milk base. This dish is not only packed with flavor but also loaded with nutrients, making it ideal for weeknight dinners or meal prep. With a delightful blend of spices, this comforting curry will warm your heart and satisfy your taste buds. Get inspired to create this nourishing meal that's as good for you as it is delicious!
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Ingredients
  

2 medium zucchinis, sliced into half-moons

1 lb (450g) boneless, skinless chicken thighs, cut into bite-sized pieces

1 can (14 oz) coconut milk

1 cup vegetable or chicken broth

1 medium onion, diced

3 cloves garlic, minced

1-inch piece ginger, grated

2 tablespoons red curry paste (adjust for heat preference)

2 tablespoons soy sauce (or tamari for gluten-free)

1 tablespoon fish sauce (optional)

1 tablespoon olive oil

1 teaspoon turmeric powder

1 teaspoon cumin powder

½ teaspoon black pepper

Fresh basil or cilantro for garnish

Cooked rice or quinoa for serving

Salt to taste

Lime wedges for serving

Instructions
 

Prepare the Ingredients: Gather all the ingredients to streamline the cooking process. Slice the zucchinis, dice the onion, and cut the chicken into bite-sized pieces.

    Sauté the Aromatics: In a large skillet or wok, heat the olive oil over medium heat. Add the diced onion and sauté for about 3-4 minutes until it starts to become translucent.

      Cook the Chicken: Add the chicken pieces to the skillet. Cook, stirring occasionally, for about 5 minutes until the chicken starts to brown on the outside.

        Add Garlic and Ginger: Stir in the minced garlic and grated ginger, cooking for an additional minute until fragrant.

          Incorporate the Spices: Sprinkle in the turmeric, cumin, and black pepper. Stir well to coat the chicken and onions evenly with the spices.

            Add Curry Paste: Stir in the red curry paste until well incorporated with the chicken and aromatics. Cook for another 2 minutes to enhance the flavors.

              Pour in the Liquids: Add the coconut milk and chicken or vegetable broth to the skillet. Mix well and bring to a gentle simmer.

                Add the Zucchini: Once simmering, carefully add the sliced zucchinis. Stir, then let the curry simmer on low heat for about 10-15 minutes, allowing the zucchini to soften and the sauce to thicken. If using fish sauce, stir it in at this time.

                  Finalize Seasoning: Taste the curry and adjust seasoning with soy sauce and salt as needed.

                    Serve: Scoop cooked rice or quinoa into bowls. Ladle the zucchini chicken curry over the grains and top with fresh basil or cilantro. Serve with lime wedges on the side for a refreshing squeeze over the curry.

                      Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 4 servings