This one-pot creamy chicken curry is packed with juicy chicken, chickpeas, and veggies simmered in a fragrant coconut milk sauce. It's a great last-minute weeknight dinner OR meal prep recipe, and freezes well too!
Heat olive oil in a large pot or Dutch oven over medium-high heat. Add chopped onions, garlic, and zucchini to the pan and cook for 7-10 minutes, stirring occasionally, until the onions are translucent.
Add the curry powder, cumin, coriander, ginger, and salt to the pot and stir to combine. Toast the vegetable-spice mixture for 1-2 minutes until fragrant.
Add the diced chicken and cook, stirring frequently, for 4-5 minutes or until the chicken is no longer pink on the outside.
Add the diced tomatoes, chickpeas, coconut milk, and frozen butternut squash and stir well to combine. Turn the heat up to high and bring to a simmer. Decrease the heat to low, cover the pot, and cook for about 5 minutes or until the chicken is cooked and the butternut squash is heated through.
Garnish with fresh cilantro (optional) and serve over a bed of white rice, brown rice, cauliflower rice, or quinoa.
Leftovers keep well in the fridge in an air-tight container for 3-4 days, or in the freezer for 3-4 months.
30-Minute Coconut Chicken Curry https://thetoleranttummy.com/2018/10/30/30-minute-coconut-chicken-curry/