Creamy Coconut Chicken and Zucchini Curry

Name: Creamy Coconut Chicken and Zucchini Curry
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Cuisine: Global
Ingredients: 1 pound chicken breast, cut into bite sized pieces; 2 medium zucchini, sliced into half moons; 1 can full fat coconut milk; 2 tablespoons butter; 1 tablespoon chili flakes or chili paste; 1 tablespoon curry powder; 1 teaspoon ground turmeric; 2 cloves garlic, minced; 1 tablespoon vegetable oil; Salt and black pepper to taste; Fresh cilantro for garnish

This cozy curry is a perfect weeknight dinner that brings together tender chicken and fresh zucchini in a silky coconut sauce.

By Daily Recipes Book· 🌍 Global· August 12, 2026

Creamy Coconut Chicken and Zucchini Curry

dailyrecipesbook.com

Prep

10 minutes

Cook

20 minutes

Total

30 minutes

Serves

There is something so comforting about a big bowl of curry after a long day. This dish is a favorite in my kitchen because it comes together quickly but tastes like it has been simmering for hours. The balance of creamy coconut milk and warm spices is just right.

My top tip for this recipe is to be careful not to overcook your zucchini. You want it to keep a little bit of a bite so it does not get mushy in the sauce. It is great served over a pile of steaming jasmine rice or with some warm naan bread.

Ingredients

1 pound chicken breast, cut into bite sized pieces
2 medium zucchini, sliced into half moons
1 can full fat coconut milk
2 tablespoons butter
1 tablespoon chili flakes or chili paste
1 tablespoon curry powder
1 teaspoon ground turmeric
2 cloves garlic, minced
1 tablespoon vegetable oil
Salt and black pepper to taste
Fresh cilantro for garnish

Instructions

1
Heat the vegetable oil in a large skillet over medium high heat.
2
Season the chicken pieces with salt and pepper, then add them to the skillet and cook until they are browned and cooked through.
3
Remove the chicken from the skillet and set it aside.
4
In the same skillet, add the butter and chili flakes. Let the butter melt and become fragrant.
5
Add the garlic and zucchini to the pan and sauté for about three minutes until the zucchini starts to soften.
6
Stir in the curry powder and turmeric, cooking for another minute to toast the spices.
7
Pour in the coconut milk and bring the mixture to a gentle simmer.
8
Add the cooked chicken back into the pan and let everything cook together for five minutes so the flavors meld.
9
Serve warm with a garnish of fresh cilantro.

💡 Tips

Store any leftovers in an airtight container in the fridge for up to three days. If you prefer a bit more heat, add an extra dash of chili flakes when serving. This curry pairs beautifully with basmati rice or cauliflower rice for a lighter option.

#Chicken #Curry #Dinner #Healthy #Easy

Made this recipe? Let us know how it went.