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Chicken Curry

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Chicken Curry

4.3 from 3 votes
Print Pin Rate
Course: Main Course
Cuisine: American
Keyword: Chicken Curry
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4
Calories: 672kcal


  • 1 tablespoon olive oil
  • 1 medium onion
  • 2 clove garlic
  • 3 tablespoon curry powder
  • 1 teaspoon cinnamon
  • 1 teaspoon paprika
  • 1 medium bay leaf
  • 1/2 teaspoon ginger root, fresh
  • 1/2 teaspoon sugar
  • 1/8 teaspoon salt
  • 1/2 pound chicken breast
  • 1 tablespoon tomato paste, canned
  • 1 cup yogurt, plain
  • 3/4 cup coconut milk
  • 1 medium zucchini
  • 1/2 medium lemon
  • 4 large naan

Serve With

  • 4 medium orange


  • Heat olive oil in a skillet over medium heat.
  • Chop onion; add to hot oil and sauté until lightly browned.
  • Mince garlic; add to onion, along with curry powder, cinnamon, paprika, bay leaf, freshly grated ginger, sugar, and salt. Continue cooking for 2 minutes, stirring frequently.
  • Cut chicken into bite-size pieces; add to skillet, along with tomato paste, yogurt, and coconut milk.
  • Bring mixture to a boil, reduce heat, and simmer for 20 to 25 minutes.
  • Meanwhile, slice or dice zucchini; add to skillet during the last 5 minutes of cooking (or serve on the side if preferred).
  • Remove bay leaf. Juice the lemon half, add to skillet, and stir. Simmer 5 more minutes.
  • Serve chicken curry wrapped in Naan bread with orange wedges on the side.
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Calories: 672kcal | Carbohydrates: 90g | Protein: 31g | Fat: 24g | Saturated Fat: 12g | Cholesterol: 46mg | Sodium: 657mg | Fiber: 17g | Sugar: 12g

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