Chicken Vegetable Curry Rollups Recipe

These chicken vegetable curry rollups are perfect for your Indian food cravings!

While Mexican food is one of my all-time favorites, Indian food runs a close second. I love the spices, aromas and exotic flavors with all my heart.

Clean Eating Chicken Vegetable Curry Rollups Recipe

That being said, I’m the only one in the house that does, so when I make Indian-inspired dishes, I usually keep the number of servings to one or two. Usually two so I can have some for lunch the next day. Lunch is definitely my leftovers meal!

Many of you know that I’ve returned to low carb eating, and with that, I generally eat more fats than I used to. But the great thing about this recipe is that you can totally convert it to a lower fat recipe by using light coconut milk instead of full-fat. It’s an easy switch and will be just as delicious. Serve this with a little brown rice on the side and use some of the leftover sauce to pour over the rice and maybe some veggies. YUM!

If time is what you are short on, chop your veggies and make your sauce the day before so they are ready to go. Then it simply becomes a matter of layering everything on, rolling up the chicken and baking it. Easy!

Clean Eating Chicken Vegetable Curry Rollups Recipe

More Healthy Indian Chicken Recipes

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Clean Eating Chicken Vegetable Curry Rollups Recipe

Chicken Vegetable Curry Rollups Recipe

A delicious, Indian-inspired dish that has your veggies all wrapped up inside!
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Course: Main Course
Cuisine: American, Indian
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Servings: 2 servings
Calories: 427kcal


  • 1 lb. chicken breasts (2 boneless, skinless breasts)
  • ¼ medium zucchini (washed and cut into thin strips)
  • 2 medium white mushrooms (finely chopped)
  • ¼ medium yellow onion (sliced into strips)
  • ½ cup coconut milk
  • 2 tsp. curry powder
  • 1 tsp. garlic powder
  • ½ tsp. garam masala (optional – spicy but tasty!)
  • ½ tsp. ground coriander
  • 2 tbsp. tomato paste


  • Preheat the oven to 350 F.
    Prep the vegetables and have them sitting within reach on your work surface.
    Clean Eating Chicken Vegetable Curry Rollups Recipe
  • Using a meat mallet, tenderize and flatten the chicken breasts until they are approximately 1/4 inch thick all the way across.
    In a separate bowl, combine the coconut milk with the spices and tomato paste. This will make a thick sauce, especially if you are using full fat coconut milk. It will thin during baking.
    Working one at a time, transfer the chicken breast to an oiled casserole dish.
    Clean Eating Chicken Vegetable Curry Rollups Recipe
  • Layer the vegetables in the middle of the chicken breast, pour 1/4 of the coconut milk over the vegetables and roll up.
    Secure the end of the breast by rotating the breast to keep it on the bottom. Secure with a toothpick and remove before eating.
    Repeat with the second piece of chicken.
    Clean Eating Chicken Vegetable Curry Rollups Recipe
  • Top the chicken breasts with the remaining sauce.
    Clean Eating Chicken Vegetable Curry Rollups Recipe
  • Cover casserole dish with foil and bake for approximately 40 minutes, removing the foil in the last 10 minutes or so to allow the chicken to brown a bit. Time will vary by oven. Chicken is done when it has reached 165 F. on a meat thermometer.
    Serve with some brown rice and a side of your favorite vegetable!
    Clean Eating Chicken Vegetable Curry Rollups Recipe


Please note that the nutrition data below is a ballpark figure. Exact data is not possible.


Serving: 0.5the recipe | Calories: 427kcal | Carbohydrates: 12g | Protein: 52g | Fat: 19g | Saturated Fat: 12g | Cholesterol: 145mg | Sodium: 397mg | Potassium: 1415mg | Fiber: 3g | Sugar: 3g | Vitamin A: 465IU | Vitamin C: 19.5mg | Calcium: 66mg | Iron: 5.4mg

From the Gracious Pantry® archives, originally posted 12/3/16.

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  1. hi, I was wondering if you had the nutritional info on this, carbs fat, protein. Thanks, looks delish

    1. The Gracious Pantry says:

      Angelina – Sorry, no. But has an easy-to-use recipe calculator.

  2. I’m nor fan of zucchini; any suggestions?

    1. The Gracious Pantry says:

      Louise – You could try carrots. Just slice them thin so they cook well.