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Embark on a flavorful culinary journey with our Zesty Zucchini Chicken Curry Bowls. This dish is a delightful fusion of tender chicken, fresh zucchini, and aromatic spices that come together to create a meal bursting with taste and nutrition. The combination of these ingredients not only makes this recipe a feast for the senses but also a wholesome choice for health-conscious individuals. Whether you're looking for a quick weeknight dinner solution or a meal prep option that keeps well throughout the week, this curry bowl has you covered.

Zucchini Chicken Curry Bowls

Discover the vibrant flavors of Zesty Zucchini Chicken Curry Bowls, a deliciously easy recipe that combines succulent chicken, fresh zucchini, and aromatic spices. Perfect for a healthy weeknight dinner or meal prep, this dish offers a rich, creamy coconut milk sauce that tantalizes the taste buds. Learn how to infuse your zucchini with spices and create a mouthwatering curry that impresses family and friends while being a nourishing choice for any meal. Enjoy cooking!
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Ingredients
  

2 large zucchinis, diced into bite-sized pieces

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

1 medium onion, finely chopped

3 cloves garlic, minced

1-inch piece of fresh ginger, grated

1 can (14 oz) coconut milk

2 tablespoons curry powder (adjust according to your taste)

1 tablespoon olive oil

1 tablespoon soy sauce (or tamari for a gluten-free option)

1 tablespoon fresh lime juice

1 cup vegetable or chicken broth

1 cup cooked rice (white or brown)

Fresh cilantro, for garnish

Salt and pepper, to taste

Optional: red chili flakes for added heat

Instructions
 

Marinate the Chicken: In a large mixing bowl, season the bite-sized chicken thighs with salt, pepper, and 1 tablespoon of curry powder. Toss to coat the chicken evenly, then let it marinate for about 15 minutes while you prepare the remaining ingredients.

    Sauté Aromatics: Heat the olive oil in a large skillet or wok over medium heat. Once hot, add the chopped onion and sauté for 2-3 minutes until it becomes translucent and begins to soften. Next, add the minced garlic and grated ginger to the pan, cooking for an additional minute until fragrant.

      Brown the Chicken: Increase the heat to medium-high, and add the marinated chicken to the skillet. Cook for approximately 5-7 minutes, stirring occasionally, until the chicken pieces are golden brown on all sides.

        Incorporate Zucchini and Spices: Stir in the diced zucchini along with the remaining tablespoon of curry powder. Continue to sauté for another 3-4 minutes, allowing the zucchini to soften slightly while infusing with the spices.

          Create the Curry Sauce: Pour in the coconut milk, vegetable or chicken broth, soy sauce, and lime juice. Gently stir everything to combine well. Bring the mixture to a gentle simmer, then reduce the heat to low. Let it cook for about 15 minutes, stirring occasionally, until the chicken is thoroughly cooked and the zucchini is tender.

            Taste and Season: Taste the curry and adjust the seasoning as necessary, adding salt, pepper, and optional red chili flakes for extra heat according to your preference.

              Plate the Dish: To serve, divide the cooked rice among four bowls. Generously ladle the zucchini chicken curry over the rice.

                Garnish and Enjoy: Finish by garnishing each bowl with fresh cilantro and a drizzle of extra lime juice for brightness. Serve warm and indulge in the luscious flavors of your Zucchini Chicken Curry Bowls!

                  Prep Time, Total Time, Servings: 15 min | 40 min | 4 servings