Chicken and Zucchini Curry in Coconut Sauce

Doesn’t matter if you’re in a Paleo, Keto, Dairy-free, or Gluten Free diet! This dish is perfect for you!

This simple Chicken Curry recipe is perfect if you’re into Paleo diet. It’s made with coconut milk, so this is also perfect for you if you are lactose intolerant.

This Indian-inspired dish is also one of my favorites and I love making it each time I crave for a hearty and healthy meal. I usually pair it with steamed Basmati rice and fish sauce plus bird’s eye chili as dipping sauce. Sometimes, I also swap potatoes in place of zucchinis, or both, when I would need extra carbs during the day.

I like using fresh and organic coconuts, but coconut milk in cans would work just as well. If you also prefer a low-carb meal, you can pair it with brown rice or quinoa, or you can just eat it as it is.

I’ve always cooked this dish on a skillet or frying pan on the stove. I haven’t tried baking it, but I’ve read that it is not just the same. When you cook it on a skillet, you get the beautiful caramelization that you couldn’t get from an oven or a slow cooker.

The curry powder and cumin can be a bit too spicy for children, so you may want to use these spices more sparingly, if you’re going to share this with the kids.


• 2 Tbsp Coconut Oil
• 8 free-range Chicken Thighs (boneless skinless, cut into 1″ pieces)
• 1 Large organic Onion, minced
• 3 Small organic Zucchinis (Cut half lengthwise and thickly sliced)
• 1 tsp Garlic (minced)
• 2 Tbsp Curry Powder
• 1/2 tsp Paprika
• 1 small organic Ginger, julienned
• ½ tsp ground Cumin
• 2 tsp Salt
• 2 cans organic Coconut Milk (about 15 oz each)
• 1 cup tomatoes, diced
• Cilantro or mint sprigs (to garnish)




1. First heat the coconut oil in a pot to high heat.

2. Next, add the chicken and cook until chicken pieces are browned on both sides. Remove the chicken from the pan and set aside, keeping the remaining oil in the stock pot.

3. Afterwards, add the onion and zucchini and sauté until lightly browned. Add the garlic, curry powder, paprika, ground cumin, and salt and sauté for a minute.

4. Add the chicken back into the pot, along with the coconut milk. Bring to a boil.

5. Reduce heat to a simmer, cover the pot with a lid, and let simmer for 30 minutes, or until chicken is fully cooked. Lastly, add the tomatoes to the pot in the last 5 minutes of cooking.

You may serve this curry dish in a bowl with the coconut broth, like a soup. Top with cilantro.