FROM 30/10'S KITCHEN...

Chicken Curry

with Zoodles

RECIPE SUMMARY

 

Chicken Curry with Zoodles

Makes 3 Servings: Counts towards 2 cups Vegetables, 1 Serving Meat, 1 tablespoon Oil, 1 Dairy Option

 

INGREDIENTS

 2 teaspoons Turmeric
 1 teaspoon Coriander
 1 teaspoon Cumin
 1 teaspoon Sea Salt
 2 to 3 Cloves of Garlic, minced
 1 inch Piece Fresh Ginger, grated
 3 tablespoons Coconut Oil
 3 Personal Servings Chicken, chopped into 2 inch pieces
 1 cup Imagine Organic Free Range Chicken Broth
 1½ cups Unsweetened Coconut Milk
 1 cup Jicama, chopped
 1 Red Bell Pepper, diced
 4 cups Zucchini, spiralized
 ½ Lemon, juiced
 Cilantro, for garnish

 

DIRECTIONS

1

Combine turmeric, coriander, cumin, salt, garlic, and ginger in a small bowl; set aside.

2

Melt the coconut oil in a large skillet or pot over medium high heat; saute the chicken and jicama pieces for 5 to 7 minutes, or until no longer pink. Stir in the spice mixture and cook for another minute, then add the chicken broth and coconut milk; stir to combine.

3

Add the red bell pepper to the pan and bring to a boil; reduce the heat to low and simmer for 5 minutes.

4

Add the zucchini noodles and cook for another 5 minutes, or until the chicken is cooked through. Squeeze in lemon juice and garnish with cilantro.

 

Ingredients

 2 teaspoons Turmeric
 1 teaspoon Coriander
 1 teaspoon Cumin
 1 teaspoon Sea Salt
 2 to 3 Cloves of Garlic, minced
 1 inch Piece Fresh Ginger, grated
 3 tablespoons Coconut Oil
 3 Personal Servings Chicken, chopped into 2 inch pieces
 1 cup Imagine Organic Free Range Chicken Broth
 1½ cups Unsweetened Coconut Milk
 1 cup Jicama, chopped
 1 Red Bell Pepper, diced
 4 cups Zucchini, spiralized
 ½ Lemon, juiced
 Cilantro, for garnish

Directions

1

Combine turmeric, coriander, cumin, salt, garlic, and ginger in a small bowl; set aside.

2

Melt the coconut oil in a large skillet or pot over medium high heat; saute the chicken and jicama pieces for 5 to 7 minutes, or until no longer pink. Stir in the spice mixture and cook for another minute, then add the chicken broth and coconut milk; stir to combine.

3

Add the red bell pepper to the pan and bring to a boil; reduce the heat to low and simmer for 5 minutes.

4

Add the zucchini noodles and cook for another 5 minutes, or until the chicken is cooked through. Squeeze in lemon juice and garnish with cilantro.

Chicken Curry
IngredientsDirections

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