Simple Coconut Chicken and Zucchini Curry
, Serves 6
Chicken and zucchini simmered in spiced coconut milk, topped with a golden garlic chili butter.
| 2 tbsp ghee or salted butter (for the curry) | Brown chicken & spices, 5 min | Add zucchini & coconut milk | Simmer partly covered 8-10 min, stir in curry & cayenne | Spoon curry over rice, top with chili butter & garnishes |
| 1 yellow onion, chopped | ||||
| 680 g chicken breasts or thighs, cubed | ||||
| 2 tsp sweet paprika | ||||
| 2 tsp smoked paprika | ||||
| 2 tsp ground turmeric | ||||
| 1 tbsp curry powder (first addition) | ||||
| salt and black pepper | ||||
| 2 small zucchini or yellow summer squash, sliced | ||||
| 1 can (400 ml) coconut milk | ||||
| 1 tbsp curry powder (stirred in at end) | ||||
| 1/4 tsp cayenne pepper | ||||
| 4 tbsp ghee or salted butter (for the chili butter) | Fry garlic in butter until golden | Off heat, add chili flakes & honey | ||
| 4 cloves garlic, sliced or chopped | ||||
| chili flakes | ||||
| 2 tsp honey | ||||
| cooked rice, for serving | ||||
| fresh cilantro, for serving | ||||
| Thai basil, for serving | ||||
| toasted cashews, for serving | ||||
| lime wedges, for serving |
read left to right — each column combines what's behind it.
Make a table from your next recipe
Paste a link, recipe text or a cookbook photo.