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Chicken Curry

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Chicken Curry

4.3 from 3 votes
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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

Natalie Monson

I'm a registered dietitian, mom of 4, avid lover of food and strong promoter of healthy habits. Here you will find lots of delicious recipes full of fruits and veggies, tips for getting your kids to eat better and become intuitive eaters and lots of resources for feeding your family.

Learn More about Natalie

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