I’m something of a curry fanatic. I love a good curry. Any chance we have to visit an Indian buffet or a Thai restaurant I usually end up eating large quantities of curry. It’s great fun, but sometimes curry sauces can be rich with a somewhat large amount of fat. I wanted to come up with a recipe that would have plenty of curry flavor, but be healthier in most regards. So I came up with my Healthy Chicken Curry recipe.
This recipe uses the remainder of the vegan raw marinara sauce from the other day. It also uses my homemade Thai curry paste, as well as curry powder. Curry powder is packed with turmeric, which has powerful anticancer properties. In keeping with the health theme, I opted to serve the curry over spiralized zucchini noodles instead of rice.
Assemble your ingredients.
Besides the red curry paste and the raw marinara sauce, you’ll also need vegetables to fry (keeping with the red theme, I used red pepper and cherry tomatoes), curry powder and olive oil.
Fry the vegetables in a nonstick pan with a little olive oil until they begin to caramelize.
Then add the curry paste and curry powder.
At this time you’ll want to spiralize your zucchini into noodles.
Add the reserved raw marinara sauce and mix well, bringing it to a boil
From here it’s as simple as adding your sliced chicken to the boiling sauce, reducing the heat and letting it simmer for about five minutes so that the chicken has time to cook through. I wanted my healthy chicken curry a little on the creamy side, so I added two tablespoons of milk at the end and mixed well. You could omit that step if you’re avoiding dairy, of course. This healthy chicken curry is a little on the spicy side (you can make it spicier if you add more curry paste).
- 2 cups raw marinara sauce
- 1 teaspoon curry powder
- 1 teaspoon Thai red curry paste
- 1 cup cherry tomatoes
- 1/4 cup sliced red bell pepper
- 2 tablespoons olive oil
- 2 tablespoons milk
- 2 chicken breasts, sliced thin
- zucchini spiralized noodles