Coconut Chicken Curry with 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"!
Ingredients
- 1 tbsp Almond Flour
- 1 tbsp Turmeric
- 1 tbsp Curry
- pinch Himalayan Sea Salt
- ¼ tbs Black Pepper
- 2 cups Coconut Milk
- ½ cup Cashews
- 3 tbsps Avocado Oil
- 3 Chicken Breasts cubed
- ½ tsp Cinnamon
- 2 Zucchini
Instructions
- In a large skillet over medium heat, heat half of the avocado oil. Add in the cubed chicken breast and cook for 10 to 12 minutes or until the chicken is cooked through.
- While the chicken is cooking, in a small saucepan, combine the coconut milk, almond flour, turmeric, curry powder, cinnamon, salt and pepper. Use a whisk to stir frequently. Bring the mixture to a boil, then reduce heat and allow the curry to thicken.
- Once the curry is your desired thickness, add it to the skillet with the chicken and cook for an additional 5 minutes.
- In a separate skillet over low heat, add the other half of the avocado oil along with the spiralized zucchini. Add a lid to steam the zucchini and cook for approximately 5 minutes until softened.
- Divide the zucchini noodles between plates. Spoon the coconut chicken curry over the top of the zoodles. Enjoy!
Notes
Nutritional information per serving:
Calories 601
Carbs 18g
Fiber 5g
Sugars 8g
Protein 35g
Fat 46g