Are you a fan of curry? I love a well balanced curry! For me all the flavors have to come together and blend into a slightly spicy, aromatic plate of goodness. Enhance too much of one flavor and I'm usually not a fan! This coconut chicken curry is fast and easy to make but has a wonderful rich flavor. I used zucchini noodles instead of rice to keep it Whole30 compliant, but to be honest I prefer the zucchini noodles to rice. They add a light crunch to the dish and really fill you up!
Coconut cream creates a delightful rich sauce that will have you scraping your plate to get every drop! Feel free to adjust the spice in this dish, if you like a hearty curry flavor add 1/2 teaspoon more curry powder than this recipe calls for!
Coconut Chicken Curry
Makes 4 Servings
- 1 tablespoon olive oil
- 4 chicken breasts, cut into bite sized pieces
- 1 teaspoon curry powder
- 1 teaspoon ground cumin
- 1 tablespoon garlic, minced
- 1/2 yellow onion, thinly sliced
- 1 red bell pepper, cut into strips
- 1 green bell pepper, cut into strips
- 1/3 cup canned coconut cream
- 1 tablespoon lime juice
- 2 cups baby spinach
- 2 zucchini, spiralized
- 1 tablespoon fresh cilantro, chopped
- Salt and pepper to taste
In a large skillet on your stovetop, heat oil until shimmering. Add chicken to the skillet and cook until no longer pink in the center. Remove chicken from skillet and set aside in a small bowl. Add a bit more oil to the pan and add curry powder and cumin. Stir and toast until spices are fragrant. Add garlic, onion, and peppers and cook until just tender. Add in coconut cream, lime juice, cooked chicken, baby spinach and zucchini noodles. Cook until spinach is just wilted and noodles are crisp tender. Top each plate with a pinch of cilantro.