Best 4 Curried Chicken Breast With Zucchini Recipes

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Indulge in a flavorful culinary journey with our succulent Curried Chicken Breast with Zucchini recipe. This delectable dish tantalizes the taste buds with a harmonious blend of aromatic spices, tender chicken, and crisp zucchini. Embark on a sensory adventure as you savor the rich and creamy coconut milk sauce, infused with the warmth of curry powder and the tangy zest of lime juice. The chicken, marinated in yogurt and a medley of spices, boasts a juicy and succulent texture that pairs perfectly with the tender-crisp zucchini. Accompany this main course with a side of fluffy Jasmine rice or fragrant basmati rice to complete the perfect meal. Additionally, explore variations of this recipe, including a vegetarian-friendly version featuring tofu instead of chicken, and a spicy rendition that adds a fiery kick with the addition of chili peppers. Whichever version you choose, prepare to be captivated by the vibrant flavors and aromas of this culinary masterpiece.

Here are our top 4 tried and tested recipes!

ZUCCHINI AND CHICKEN CURRY



Zucchini and Chicken Curry image

Zucchini and chicken pair well in this Thai red curry. Easy and delicious zucchini and chicken curry that you can make at home with simple ingredients.

Provided by Rasa Malaysia

Categories     Thai Recipes

Time 15m

Number Of Ingredients 9

1 tablespoon oil
1 1/2 tablespoons red curry paste
8 oz. (226 g) boneless and skinless chicken breast, cut into cubes
6 baby carrots
6 oz. (170 g) zucchini, cut into quarters
80 ml coconut milk
1/4 cup water
2 teaspoons palm sugar or white sugar to taste
1/2 teaspoon fish sauce

Steps:

  • Heat up a skillet with the oil. Saute the red curry paste until aromatic.
  • Add the chicken and carrots into the pot and stir well with the curry paste.
  • Add the zucchini, coconut milk, water and bring the curry to boil, about 5 minutes. Add the palm sugar and fish sauce and let boil for another minute or so, or until the zucchini is a bit soft but not overcooked. Dish out and serve immediately with steamed jasmine rice.

Nutrition Facts : Calories 320 calories, Carbohydrate 11 grams carbohydrates, Cholesterol 73 milligrams cholesterol, Fat 20 grams fat, Fiber 2 grams fiber, Protein 26 grams protein, SaturatedFat 14 grams saturated fat, ServingSize 2 people, Sodium 294 milligrams sodium, Sugar 7 grams sugar, UnsaturatedFat 0 grams unsaturated fat

CURRIED CHICKEN AND BROCCOLI CASSEROLE



Curried Chicken and Broccoli Casserole image

This chicken and broccoli casserole is my 13-year-old son's favorite dish and the one he requests for every one of his birthdays. It is very good and combines the creamy texture of the cheese sauce with the crunchy texture of the corn flakes. It is a standby meal and easy to make, freeze, and bake at a later date. You can freeze it up to 6 months. If frozen, bake uncovered for 1 hour.

Provided by Sean Greene

Categories     Main Dish Recipes     Curries     Chicken

Time 1h

Yield 6

Number Of Ingredients 11

cooking spray (such as Pam®)
1 bunch broccoli, cut into chunks - or more to taste
1 (3 pound) cooked rotisserie chicken, meat removed from bones and chopped
2 (10.75 ounce) cans cream of chicken soup
1 cup mayonnaise
¼ cup lemon juice
1 teaspoon curry powder
salt and ground black pepper to taste
1 cup shredded Cheddar cheese
1 cup crushed corn flakes cereal
¼ cup slivered almonds

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
  • Place broccoli into a microwave-safe dish with a lid, pour in a small amount of water, cover, and cook on high in microwave until broccoli is steaming and bright green, 2 to 3 minutes. Carefully remove lid and spread broccoli into the bottom of the prepared baking dish. Spread cooked chicken in a layer over the broccoli.
  • Whisk cream of chicken soup, mayonnaise, lemon juice, curry powder, salt, and black pepper in a bowl and pour sauce over the chicken and broccoli. Spread the Cheddar cheese over the sauce and sprinkle casserole with corn flake crumbs and almonds.
  • Bake uncovered in the preheated oven until the casserole is bubbling, the cheese has melted, and the crumb topping is browned, about 30 minutes.

Nutrition Facts : Calories 840.8 calories, Carbohydrate 27.6 g, Cholesterol 154.2 mg, Fat 61.1 g, Fiber 2 g, Protein 45.7 g, SaturatedFat 15 g, Sodium 1226.4 mg, Sugar 3.7 g

CURRIED COUSCOUS WITH CHICKEN AND ZUCCHINI



Curried Couscous with Chicken and Zucchini image

Categories     Chicken     Vegetable     Sauté     Dinner     Curry     Zucchini     Summer     Couscous     Gourmet     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 4 servings

Number Of Ingredients 14

1 large onion, finely chopped (2 cups)
3/4 stick (6 tablespoons) unsalted butter
3 skinless boneless chicken breast halves (6 oz each), cut diagonally into 1/2-inch-thick slices
1 1/8 teaspoons salt
3/8 teaspoon black pepper
2 tablespoons vegetable oil
2 small zucchini (10 oz total), cut into matchsticks (2 inches long by 1/4 inch thick)
2 large garlic cloves, minced
2 teaspoons curry powder (preferably Madras)
2 1/4 cups (18 fl oz) reduced-sodium chicken broth
1/2 cup heavy cream
1 1/4 cups couscous (8 oz)
2 1/2 tablespoons coarsely chopped fresh cilantro
1 lime, cut into wedges

Steps:

  • Cook onion in 2 tablespoons butter in a 10-inch heavy skillet over moderate heat, stirring occasionally, until softened, about 8 minutes, then reserve in skillet.
  • Meanwhile, pat chicken slices dry and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté chicken in 2 batches, turning occasionally, until just cooked through and golden brown, 3 to 4 minutes per batch, transferring chicken to a plate with tongs.
  • Reduce heat to moderate and add 1 tablespoon butter, then cook zucchini with 1/8 teaspoon salt and a pinch of pepper, stirring frequently, until just tender, about 2 minutes. Transfer to plate with chicken and loosely cover with foil.
  • Add garlic along with half of reserved onion to larger skillet and cook over moderate heat, stirring, until garlic is fragrant, about 2 minutes. Add 1 teaspoon curry powder and cook, stirring, 1 minute. Stir in 1 cup broth and bring to a boil, then boil until reduced by half, 2 to 3 minutes. Add cream and boil sauce, stirring occasionally, until just thick enough to coat back of a spoon, about 2 minutes. Set sauce aside in skillet.
  • Reheat remaining onion in 10-inch skillet over moderate heat, then add remaining teaspoon curry powder and cook, stirring, 1 minute. Add 1 tablespoon butter and remaining 1 1/4 cups broth, then bring to a boil. Stir in couscous and remaining 1/2 teaspoon salt and 1/8 teaspoon pepper, then cover tightly and let stand off heat 5 minutes. Cut remaining 2 tablespoons butter into small pieces and stir into couscous. Let stand, covered, 1 minute.
  • While couscous is standing, add chicken and zucchini to sauce along with any juices accumulated on plate and cook over moderate heat, stirring occasionally, until heated through, about 2 minutes. Season with salt and pepper and sprinkle with 1/2 tablespoon cilantro.
  • Fluff couscous with a fork to break up any lumps, then stir in remaining 2 tablespoons cilantro and salt and pepper to taste. Serve with lime wedges.

SHEET-PAN CHICKEN WITH ZUCCHINI AND BASIL



Sheet-Pan Chicken With Zucchini and Basil image

In this simple weeknight recipe, chicken thighs and drumsticks are seasoned with garlic, herbs and red-pepper flakes, and roasted alongside tender chunks of zucchini that caramelize in the oven's heat. Torn basil leaves and a squeeze of lemon give the dish sharp and tangy notes just before serving, while the optional coriander seeds tossed into the pan lend depth. This recipe comfortably serves two to three, but if you're feeding more people, feel free to double the ingredients. Divide the ingredients between two sheet-pans, and bear in mind that you might need to add a few minutes to the cooking time. Add some crusty bread or rice to soak up the savory juices, and you've got a summery meal that's fresh, full of flavor and an absolute snap to make.

Provided by Melissa Clark

Categories     dinner, poultry, main course

Time 40m

Yield 2 to 3 servings

Number Of Ingredients 10

1 3/4 pounds bone-in, skin-on chicken thighs and drumsticks
Salt and freshly ground black pepper
1 1/4 pounds zucchini, sliced into 1-inch chunks (about 5 cups)
2 fat garlic cloves, finely grated, passed through a press or minced
2 teaspoons dried mint or oregano
1 teaspoon coriander seeds, cracked with a mortar and pestle or the flat side of a chef's knife (optional)
1/4 teaspoon red-pepper flakes, plus more for serving
3 tablespoons extra-virgin olive oil, plus more as needed
Lemon wedges, for serving
1/2 cup torn fresh basil leaves, for serving

Steps:

  • Heat oven to 425 degrees. Pat chicken dry with paper towels, and season all over with 1 teaspoon salt and 1/2 teaspoon black pepper. Place zucchini on a rimmed sheet pan, and season with a little more salt and pepper.
  • In a small bowl, combine garlic, mint or oregano, coriander (if using) and red-pepper flakes. Whisk in oil. Add chicken to the pan with the zucchini pieces and pour garlic mixture over all, tossing until well coated. Spread chicken and zucchini in a single layer, and roast until chicken is cooked through and zucchini is browned and caramelized, 30 to 40 minutes. You don't need to turn anything.
  • Once the pan is out of the oven, squeeze a lemon wedge over everything. Garnish with basil and serve with more lemon wedges and red-pepper flakes on the side.

Tips:

  • Use a good quality curry powder. This is the key to making a flavorful curry. Look for a curry powder that is made with a variety of spices, including cumin, coriander, turmeric, and paprika.
  • Don't be afraid to adjust the amount of curry powder to your taste. If you like a milder curry, use less curry powder. If you like a spicier curry, use more curry powder.
  • Add some vegetables to your curry. This will make your curry more nutritious and colorful. Good vegetables to add to curry include zucchini, carrots, potatoes, and peas.
  • Serve your curry with rice or naan bread. This will help to soak up the delicious sauce.
  • Garnish your curry with fresh cilantro or parsley. This will add a pop of color and freshness to your dish.

Conclusion:

Curried chicken breast with zucchini is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is also a great way to use up leftover chicken. With its tender chicken, flavorful curry sauce, and colorful vegetables, this dish is sure to please everyone at your table.

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