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Coconut Chicken Curry with Zoodles

Coconut Chicken Curry & Zoodles

Whether you are following a ketogenic diet or not, this dish is a healthy, satisfying and well-balanced meal that’s sure to “hit the spot!
Total Time 30 mins
Course Main Course
Servings 4
Calories 533 kcal

Ingredients
  

  • 4 tbsp Avocado Oil (divided)
  • 1 lb Chicken Breast (boneless, skinless, cubed)
  • 1 1/2 cups Organic Coconut Milk
  • 2 tbsp Coconut Butter (aka Coconut Manna)
  • 3 tbsp Coconut Flour
  • 2 tbsp Turmeric
  • 1 tbsp Curry Powder
  • 1 tsp Cumin
  • 1/4 tsp Sea Salt
  • 1/4 tsp Black Pepper
  • 2 Zucchini (spiralized)

Instructions
 

  • In a large skillet, heat half of the avocado oil over medium heat. Add in the cubed chicken breast and cook for 10 to 12 minutes or until the chicken is cooked through.
  • In a small saucepan, whisk together the coconut milk, coconut flour, turmeric, curry powder, cumin, salt and pepper. Bring to a gentle boil, reduce heat and allow the sauce to thicken slightly.
  • Once the sauce is your desired thickness, add it to the skillet with the chicken and cook for 5 minutes.
  • In a separate skillet, add the other half of the avocado oil over low heat and add the spiralized zucchini. Add a lid to steam the zucchini and cook for 5 to 10 minutes on low heat.
  • Divide the zucchini noodles between plates. Top with the coconut chicken curry. Enjoy!
  • Store leftovers in an airtight container in the fridge for up to three days.

Notes

Nutritional Information
Amount per serving:
Calories – 533
Carbs – 15g
Fiber – 6g
Sugars – 5g
Protein – 30g
Fat – 40g