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.
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!
More Healthy Indian Chicken Recipes
CHICKEN VEGETABLE CURRY ROLLUPS RECIPE:
Chicken Vegetable Curry Rollups Recipe
- 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.
- 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.
- 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.
- Top the chicken breasts with the remaining sauce.
- 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!
From the Gracious Pantry® archives, originally posted 12/3/16.