Curry Chicken with carrots and zucchini, try it and you’ll be licking your fingers! My husband is not a fan of spicy cuisine, yet when he tasted this chicken not only did he clean his plate, but he also stole a bit from mine. Of course, as with every recipe I suggest, to verify its goodness, you just have to prepare it with me. Let’s cook this delicious Curry Chicken together.
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 1.1 lbs chicken breast
- 2 carrots
- 2 zucchini
- 1 onion
- to taste extra virgin olive oil
- 0.7 oz curry
- 1 cup cups coconut milk
- 1 bunch parsley
- to taste salt
- to taste black pepper
Tools
- 1 Cutting Board
- 1 Knife
- 1 Pan
- 1 Bowl
- 1 Wooden Spoon
Steps
Start by cutting the chicken into strips, place it in a bowl with a drizzle of oil and half of the curry, mix well and let it rest.
Now proceed to cut the carrots and zucchini into half-moon shapes; they should not be thin. (see video). Mince the onion and place it in a pan with a drizzle of oil and half a cup of water, sauté for a few minutes.
Now add the chopped vegetables and the rest of the curry, season lightly with salt and pepper, cook for about 8/10 minutes, stirring occasionally. Remove the vegetables from the pan and set aside.
Now in the pan where we prepared the vegetables, add a drizzle of oil, add the chicken and sauté for 5 minutes. Then add the zucchini, carrots, coconut milk, and some of the parsley that we have previously chopped, cover and cook for another 6/7 minutes, until the coconut milk has thickened, at this point, our Curry Chicken will be ready to be tasted, adjust salt if necessary, plate, add a bit of parsley on top and serve. You can accompany your Curry Chicken with a portion of basmati rice.
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