The talented kitchen staff at the Art Nichols cafe in Cheshire Medical Center recently whipped up this warming winter delight and it became a healthy hit with staff and visitors alike!
Ingredients
- 1 pound raw boneless skinless chicken, diced*
- 2 tablespoons olive oil
- 2 chopped bell peppers
- 2 cups corn kernels removed from the pre-cooked cob (or use frozen corn)
- 1 tablespoon fresh grated ginger grated
- 2 cloves grated or minced garlic
- 1 tablespoon spicy curry powder
- 3 tablespoon Thai red curry paste
- 1 (14 oz) can coconut milk
- 1 tablespoon low sodium soy sauce
- 1/2 cup each chopped fresh basil + cilantro,
- 4 spiralized** zucchini
- 1 cup diced pineapple
- 1 jalapeno seeded and diced
*To make this vegan swap 2 1/2-3 cups cooked chickpeas for the chicken.
** Don’t have a spiralizer? Here are 3 techniques to make “zoodles” without one.
Directions
1. Heat a large skillet over medium-high heat and add 1 tablespoon olive oil. Once hot, add the diced chicken and cook the chicken until browned all over and cooked through, about 5-10 minutes. Remove the chicken from the skillet and place on a plate.
2. Add another tablespoon olive oil to the skillet then:
- Add the red peppers and corn, cook 3-4 minutes and then toss in the ginger and garlic.
- Continue cooking the veggies another 5 minutes or until they just begin to soften.
- Add the chicken back to the skillet and toss everything together.
- Add the curry powder and curry paste and give everything another good toss.
- Cook 1 minute and then add the coconut milk and soy sauce and stir to combine.
- Bring the mixture to a boil, cook 5 minutes or until the sauce thickens slightly.
- Remove from the heat and stir in the basil and cilantro.
- Add the zucchini and toss to combine and heat through.
3. In a small bowl toss together the pineapple and jalapeno.
4. Divide the curry among bowls. Add a spoonful of the pineapple and jalapeno.