Chicken Courgette and Mushroom Curry
Savor the vibrant flavors of this Chicken Courgette and Mushroom Curry, a comforting dish that’s as wholesome as it is delicious. This recipe combines tender chicken breast, earthy mushrooms, and fresh courgettes (zucchini) simmered in a rich and creamy coconut milk sauce infused with aromatic spices like curry powder, turmeric, and paprika. The addition of ginger, garlic, and tomato paste creates a robust base, while a splash of lemon or lime juice and fresh coriander bring a bright, zesty finish. Ready in under an hour, this curry is perfect for a cozy weeknight dinner or a weekend feast, served over fluffy rice or alongside warm naan. Ideal for lovers of quick, healthy, and flavorful meals, this recipe is guaranteed to be a hit!
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Recipe Information
Ingredients
- 500 g Chicken breast
- 2 medium Courgettes (zucchini)
- 250 g Mushrooms
- 1 large Onion
- 3 units Garlic cloves
- 1 tablespoon (grated) Ginger
- 400 ml Coconut milk
- 2 tablespoons Tomato paste
- 2 tablespoons Vegetable oil
- 2 tablespoons Curry powder
- 1 teaspoon Turmeric powder
- 1 teaspoon Paprika (optional for extra heat)
- 1 teaspoon Salt
- 2 tablespoons (chopped) Fresh coriander (cilantro)
- 1 tablespoon Lemon or lime juice
- 100 ml Water
Instructions
Dice the chicken breast into bite-sized pieces. Slice the courgettes and mushrooms. Finely chop the onion, garlic, and ginger.
Heat the vegetable oil in a large, deep pan over medium heat. Add the chopped onions and sauté until golden brown, about 5 minutes.
Add the garlic and ginger and sauté for 1 minute until fragrant.
Sprinkle in the curry powder, turmeric powder, and paprika (if using) into the pan. Stir well to coat the onion mixture in the spices and cook for 1 minute.
Add the chicken pieces to the pan and cook until they are lightly browned, about 5-7 minutes.
Stir in the tomato paste and cook for 2 minutes, ensuring it evenly coats the chicken.
Pour in the coconut milk and water. Add the sliced courgettes and mushrooms. Stir everything to combine, then season with salt.
Bring the curry to a gentle simmer, cover the pan with a lid, and cook for 20-25 minutes, stirring occasionally, until the chicken is cooked through and the vegetables are tender.
Before serving, stir in the chopped fresh coriander and lemon or lime juice for added freshness.
Serve hot with steamed rice, naan bread, or your favorite grain. Garnish with additional coriander if desired.
Nutrition Facts
Calories |
1467 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.9 g | 73% | |
| Saturated Fat | 10.3 g | 52% | |
| Polyunsaturated Fat | 23.4 g | ||
| Cholesterol | 430 mg | 143% | |
| Sodium | 8568 mg | 373% | |
| Total Carbohydrate | 92.4 g | 34% | |
| Dietary Fiber | 12.1 g | 43% | |
| Total Sugars | 54.4 g | ||
| Protein | 158.0 g | 316% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 234 mg | 18% | |
| Iron | 16.0 mg | 89% | |
| Potassium | 4570 mg | 97% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
