This Week’s Recipe – Simple Coconut Chicken and Zucchini Curry

Recipe by Tieghan Gerard // Half Baked Harvest

I love curries. There is something that intrigues me about how so many different spices can come together and develop into such deep, warm flavors. Since I started cooking more curries at home, I have slowly started collecting all the different spices. My spice cabinet has definitely grown—and I love it!

With zucchini season coming to an end, I wanted to find one more way to enjoy it while it is still plentiful. This Coconut Chicken and Zucchini Curry seemed like the perfect choice.

Sweet and smoked paprika, turmeric, curry powder, and cayenne are layered with creamy coconut milk, chicken, and zucchini. And just when that sounds flavorful enough, the whole thing is finished with a garlic chili butter made with a touch of honey. I am especially curious to see what that final drizzle adds to the dish.

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Why You’ll Love This Recipe

This curry has so many of the things I love in one bowl—warm spices, creamy coconut milk, plenty of vegetables, and a little heat.

It also comes together fairly quickly, making it approachable for a weeknight meal even though the combination of spices makes it sound like something that has been simmering much longer.

And if you are trying to use up those last zucchini from the garden or farmers market, this is a delicious way to give them an entirely different personality!

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Ingredients

• 6 tablespoons ghee or salted butter
• 1½ pounds chicken breasts or thighs, cubed
• 1 yellow onion, chopped
• 2 teaspoons sweet paprika
• 2 teaspoons smoked paprika
• 2 teaspoons ground turmeric
• 2 tablespoons curry powder
• Salt and black pepper, to taste
• 2 small zucchini or yellow summer squash, sliced
• 1 (13.5-ounce) can coconut milk
• 4 cloves garlic, sliced or chopped
• Chili flakes, to taste
• 2 teaspoons honey
• ¼ teaspoon cayenne pepper
• Cooked rice, for serving
• Fresh cilantro, Thai basil, toasted cashews, and lime wedges, for serving

Instructions

1. Melt 2 tablespoons of the butter or ghee in a Dutch oven over medium-high heat.
2. Add the onion, chicken, sweet paprika, smoked paprika, turmeric, and 1 tablespoon of the curry powder. Season with salt and black pepper. Toss everything together and cook until the chicken is browned, about 5 minutes.
3. Add the zucchini and pour in the coconut milk. Partially cover and simmer for 8–10 minutes, or until the chicken is cooked through and the sauce has thickened slightly. Stir in the remaining tablespoon of curry powder and the cayenne pepper.
4. Meanwhile, melt the remaining 4 tablespoons of butter or ghee in a skillet over medium heat. Add the garlic and cook until golden. Remove from the heat and stir in the chili flakes and honey.
5. Spoon the curry over bowls of steamed rice and finish with the garlic chili butter. Top with fresh cilantro, Thai basil, toasted cashews, and a squeeze of lime, as desired.

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Recipe Link

Coconut Chicken and Zucchini Curry. – Half Baked Harvest

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Serving Ideas

The recipe suggests serving the curry over steamed rice and finishing each bowl with fresh cilantro, Thai basil, toasted cashews, and a squeeze of lime.

I think basmati or jasmine rice would be wonderful for soaking up that coconut curry sauce. Warm naan alongside would also be hard to resist!

For something fresh to balance the richness and spice, a simple cucumber salad would make a nice addition. And I would definitely keep a few extra lime wedges on the table -the brightness of fresh lime can bring all those warm curry flavors to life.

Nourishing Highlight: Zucchini

Zucchini may seem like a simple summer vegetable, but there is quite a bit of nourishment tucked inside.

Its high water content makes zucchini naturally hydrating, while its fiber supports healthy digestion and regularity. Keeping the skin on adds additional fiber along with many of the beneficial plant compounds found in the colorful outer layer.

Zucchini is also a source of vitamin C, an antioxidant that helps protect our cells from oxidative stress while supporting immune function and collagen production. It provides potassium, an important mineral involved in fluid balance, nerve and muscle function, and healthy blood pressure regulation.

The skin also contains carotenoids, including lutein and zeaxanthin. These antioxidant plant compounds are especially known for their role in supporting eye health and helping protect our cells from oxidative damage.

One of the things I appreciate most about zucchini is how easily it takes on the flavors around it. In this recipe, it has the opportunity to soak up all that coconut milk, garlic, and warm spice while adding another vegetable to the bowl.

A little seasonal zucchini, a cabinet full of spices, and a new curry to try—this sounds like a pretty good way to welcome September into our kitchen.

I’ll be back Friday to share how it all came together, whether I made any changes along the way, and, of course, what My Favorite Critic thought.

Will you be cooking along this week?