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Simple Skinny Chicken Tikka Masala with Zoodles

This is the perfect weeknight dinner or a dish you would be proud to serve at a casual dinner party especially on a cold winter night.

Course Main Course
Cuisine Indian
Keyword skinny chicken tikka masala zoodles
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 servings
Author Jane

Ingredients

  • 2 tablespoons peanut or olive oil divided
  • 4 boneless chicken breasts sliced into thin strips
  • 1 tablespoon freshly grated ginger
  • 3 cloves garlic finely chopped
  • 1 can light coconut milk
  • 1-2 tablespoons red curry paste not chili paste
  • 3 tablespoons brown sugar
  • 1 can light coconut milk
  • 1 ½ tablespoons fish sauce
  • 2 tablespoons fresh lime juice
  • grated peel of one lime
  • 3/4 cup fat-free half and half
  • 1 tablespoon cornstarch
  • 3/4 cup chopped cilantro divided
  • lime wedges optional for garnish

Instructions

For the zucchini noodles:

  1. 3 medium zucchini, spiralized
  2. In a large saucepan, heat 1 tablespoon oil over medium high heat.
  3. Saute the chicken in three batches until it is no longer pink and set the chicken aside. You do not need to cook the chicken through at this point but you want the outside of each strip to be white.
  4. When all the chicken is sautéed, add the remaining oil to the same saucepan. Still over medium high heat, stir in the ginger and garlic and cook for 1 minute, stirring the entire time. Add the red curry paste and brown sugar and cook for another minute. If you like spicy food, use the entire 2 tablespoons. If you prefer the dish to be milder, use just 1 tablespoon of the red curry paste.
  5. Lower the heat to medium and add the coconut milk, fish sauce and lime juice and peel and cook the mixture for 5 minutes. Stir the chicken and the chicken juices into the saucepan and heat for 5 more minutes, stirring well.
  6. While the chicken is cooking in the sauce, place the zucchini noodles in a glass baking dish, cover with a cloth towel and heat in the microwave on high for 3 minutes. Take them out of the microwave, stir them around a bit and cook for another 3 minutes until they are just tender. Set aside.
  7. Finish the tikka masala by pouring the half and half into a measuring cup and whisking in the cornstarch until the mixture is smooth and there are no lumps. Pour the cornstarch mixture into the sauce and stir until the sauce is very smooth. Stir in ½ cup of the cilantro and taste the sauce for seasoning. If you want to add a bit more saltiness, add 1 more teaspoon of fish sauce.
  8. Place the zucchini noodles in individual bowls or on a large platter and spoon the chicken tikka masala over them. Garnish the bowls or platter with the remaining cilantro and some lime wedges, if desired.