Coconut Curry Chicken with Zucchini Rice

IMG_3283Looking for a quick and easy mid week meal? Here it is! With simple and flavorful ingredients,  your whole family will love this. My three boys gobble this up and ask for seconds every time. The curry flavor is not too incredibly strong, but just enough to give it that exotic taste.  It has a fantastic flavor as if it’s been cooking all day.

We’ve all heard of zucchini noodles for a lighter carb option, so I got thinking one night of how to lighten up rice but not completely replacing it (we aren’t that healthy).  I grated a fresh zucchini in short little motions to create rice sized zucchini shreds, mixed it with equal parts of hot rice and viola! Zucchini rice. It pairs perfectly with this coconut curry chicken.  The heat of the rice and sauce cooks the zucchini just a bit and softens it perfectly. You’re basically eating half the rice you would normally be eating and getting the good nutrition of zucchini.  My kids actually prefer it this way now. Crazy huh? Use my previous post of Delia’s Basic White Rice.

A quick word on how I cooked this. You can cook it stove top, in a crock pot or with an electric pressure cooker. I will dedicate an entire post on my fantastic Instant Pot Pressure Cooker soon. I could go on and on how it has simplified cooking for me. That post coming soon.  Also, you can absolutely use chicken breast or tenderloins but I used boneless and skinless chicken thighs this time around.

With the simplicity of this recipe, it’s worth giving it a shot! Try something new! Full recipe below.



Add oil to a pot and be sure to cook the curry powder for a couple minutes.


Add in onions and garlic and cook for a minute or two. Doesn’t need to cook all the way down.


Place all other ingredients in the pot, cover and let simmer, stirring occasionally for 30-40 minutes.


Delicious coconut curry chicken with zuchinni rice. Enjoy hot and fresh! Leftovers of this meal are equally delicious.


Coconut Curry Chicken

2 pounds boneless skinless chicken breasts, cut into 1/2-inch chunks

1 1/4 teaspoon salt or to taste

1/2 teaspoon pepper or to taste

1 1/2 tablespoons vegetable oil

2 tablespoons curry powder

1  onion, thinly sliced

2 cloves garlic, crushed or 1 Tablespoon jarred minced garlic

1 (14 ounce) can unsweetened coconut milk

1 (14.5 ounce) can stewed, diced tomatoes

1 (8 ounce) can tomato sauce

3 tablespoons sugar

1 Tablespoon cold water

1 Tablespoon corn starch

  1. Heat oil and curry powder in a large skillet over medium-high heat for two minutes.
  2. Stir in onions and garlic, and cook 1 minute more.
  3. Add chicken, tossing lightly to coat with curry oil.
  4. Add chicken in the mix.
  5. Pour coconut milk, tomatoes, tomato sauce, and sugar into the pan, and stir to combine.
  6. Cover and simmer, stirring occasionally, approximately 30 to 40 minutes.
  7. Mix cold water and corn starch together and add into sauce.
  8. Allow sauce to thicken.

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