Indian Chicken Curry (Lightened up)

Indian food is very hit or miss with most it seems like. 

To be honest, I've never been to an Indian restaurant or anything, so this was one of the first actual Indian recipes I've ever made/eaten. To my surprise, it came out splendidly! I don't how it compares to actual authentic Indian food because I've never had it, but if someone asked me if I liked Indian food after eating this chicken curry dinner, then I would give Indian food two thumbs up! 

I made the recipe a little more health-friendly by substituting light coconut milk for full fat, nonfat greek yogurt for regular plain yogurt, coconut sugar for white sugar, and using zoodles instead of rice (nothing against rice though; I just wasn't feeling it tonight).

Also, since I doubled the amount of chicken from the original recipe, I decided to add in a full can of coconut milk instead of 3/4 cup as well as adding a bit of cornstarch to the sauce to thicken it because it seemed a little thin for my liking. 

All in all, I will definitely be making this again, and I hope you give it a try sometime too! You may learn that you actually enjoy this kind of homemade {not sketchy} Indian food :))

Serves 4-5


Chicken Curry:

  • 2 tablespoons oil (avocado oil or olive oil)
  • 1 small onion, chopped
  • 3 cloves garlic, minced
  • 4 tablespoons curry powder
  • 1 teaspoon ground cinnamon
  • 1 teaspoon paprika
  • 1 bay leaf
  • 1 teaspoon grated fresh ginger root
  • 1/2 teaspoon coconut sugar
  • Salt to taste
  • 4 boneless skinless chicken breasts, cut into bite-size pieces
  • 2-3 tablespoons tomato paste
  • 1 cup plain greek yogurt
  • 1 (14 oz) can light coconut milk (stirred)
  • 2 TB corn starch, for thickening
  • 1/2 lemon, juiced

Serve chicken curry over...

  • 4-5 medium zucchinis (one per person) - made into noodles with a spiralizer 
  • orrr... basmati or jasmine rice instead of zucchini noodles
  • orrr... naan bread


  1. Chop onion, garlic cloves, and chicken before starting to cook.
  2. Heat oil in a skillet over medium heat. Sauté onion until lightly browned. Stir in garlic, curry powder, cinnamon, paprika, bay leaf, ginger, coconut sugar and salt. Continue stirring for 2 minutes. Add chicken pieces, tomato paste, greek yogurt, can of coconut milk, and corn starch. Bring to a boil, reduce heat, and simmer on low for 25 minutes. 
  3. Remove bay leaf, and stir in lemon juice. Simmer 5 more minutes.
  4. If making zoodles (zucchini noodles), sauté them in a skillet on medium heat sprayed with cooking spray and mix in a few spoonfuls of the curry sauce. Cook only for a few minutes until slightly soft (not super cooked).
  5. If making rice, start it while or before cooking the curry, depending on how long the box/bag says it will take to cook.