Zucchini Noodle Chicken Curry is a heathy alternative to curry with rice. The zucchini provides a certain freshness to the sweet coconut milk curry, and each bite has a satisfying crunch.
Ingredients
1chopped onion
1chopped bell pepper
1c.sliced mushrooms
1finely chopped shallot
1 16ozcan pineapple, or 2 c. fresh
1tbsp.garlic
1/2tsp.pink Himalayan salt
1/2tsp.cracked pepper
1/4tsp.white pepper
2tbsp.garam masala
1tsp.ground turmeric
1tsp.red pepper flakes
1/2tsp.ground ginger
2 1/2c.light coconut milk
1c.chicken stock
Basil to garnish
3tbsp.coconut oil
2-3zucchini, spiraled into noodles
1rotisserie chicken
Instructions
Using a spiralizer, spiralize zucchini into noodles and set aside.
In large sauce pan, heat 2 tbsp. coconut oil. When hot, add garlic, allowing it to slightly brown around the edges. When cooked, add onion, shallots, and pineapple. Allow to cook on medium heat.
Once cooked, add bell pepper, mushroom, himalayan salt, and cracked pepper. Cook on low heat with lid, stirring occasionally. When vegetables are cooked (I prefer mine slightly undercooked), remove from heat. Keep warm.
In large sauce pan on med/high heat, add coconut milk and chicken stock. Add remaining spices: white pepper, garam masala, turmeric, pepper flakes, and ground ginger.
Allow sauce to come to a simmer; cook until it reduces slightly and becomes thicker.
Pick chicken from the bones and add to curry sauce. Allow to simmer on low until chicken is heated.
Evenly separate noodles into bowls. Evenly ladle curry sauce into each bowl, making sure it is hot, so it slightly cooks the zucchini noodles.
Spoon on veggies and chicken. Garnish with chopped basil.