Indian Coconut‑Infused Chicken Curry with Zucchini Noodles

Ingredients

• 600 g chicken thighs, boneless
• 250 ml coconut milk
• 3 zucchini
• 2 tbsp olive oil
• 3 garlic cloves, minced
• 1 tbsp ginger, grated
• 2 tsp curry powder
• ½ tsp turmeric
• ½ tsp salt
• 2 tbsp fresh cilantro, chopped(optional)

Instructions

1. 1

   Heat oil in a pot over medium heat; add garlic and ginger, sauté 1 minute.

2. 2

   Add chicken pieces and brown on all sides, about 5 minutes.

3. 3

   Stir in curry powder, turmeric, and salt; cook 2 minutes.

4. 4

   Pour in coconut milk; bring to a gentle boil then simmer 20 minutes until chicken is cooked through.

5. 5

   While curry simmers, spiralize zucchini into noodles and lightly sauté 2‑3 minutes.

6. 6

   Serve chicken curry over zucchini noodles, garnished with cilantro.