25+ Delicious Holiday Diabetic Chicken Curry Recipes for the Season

The holiday season is all about indulgence, family gatherings, and feasts—but for those managing diabetes, finding flavorful yet healthy recipes can be a challenge.

Fortunately, chicken curry offers a delicious and nutritious solution! With the right ingredients, you can enjoy the warmth and comfort of a rich, spicy curry while keeping your blood sugar levels in check.

We’ve gathered over 25 diabetic-friendly chicken curry recipes, each designed to bring festive flavors without compromising health.

From creamy coconut curries to lighter vegetable-infused dishes, these recipes will make your holiday meals both satisfying and guilt-free.

Whether you’re cooking for a special occasion or simply craving a flavorful meal, these chicken curry dishes will surely add a delicious touch to your festive table.

25+ Delicious Holiday Diabetic Chicken Curry Recipes for the Season

This holiday season, there’s no need to sacrifice taste for health.

With these 25+ diabetic chicken curry recipes, you can enjoy the festive flavors of the season without worrying about your blood sugar.

Each recipe is packed with wholesome ingredients, balanced flavors, and a perfect combination of spices, making them ideal for both holiday feasts and everyday meals.

So, gather your ingredients, invite your loved ones over, and indulge in the comforting, spicy goodness of these diabetic-friendly chicken curries.

Spicy Holiday Chicken Curry with Cauliflower Rice

This flavorful chicken curry is perfect for the holidays, with a spice blend that brings warmth without being overpowering. It’s paired with cauliflower rice, offering a low-carb and nutrient-packed side to balance the dish. It’s an ideal meal for those managing diabetes, as it keeps the blood sugar in check while delivering hearty flavors.

Ingredients:

• 4 boneless, skinless chicken breasts, cut into cubes
• 1 large onion, finely chopped
• 3 garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• 1 tablespoon curry powder
• 1 teaspoon turmeric
• 1/2 teaspoon cinnamon
• 1 can (14 oz) diced tomatoes, no salt added
• 1 cup coconut milk, unsweetened
• 2 tablespoons olive oil
• 1 head cauliflower, grated into rice-sized pieces
• Salt and pepper, to taste
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onions and sauté until softened, about 5 minutes.
2. Stir in the garlic and ginger, cooking for another minute. Add the chicken cubes and cook until browned.
3. Sprinkle the curry powder, turmeric, cinnamon, salt, and pepper over the chicken. Stir to coat evenly.
4. Pour in the diced tomatoes and coconut milk, stirring until combined. Let the curry simmer over low heat for 25-30 minutes, or until the chicken is cooked through and tender.
5. While the curry simmers, prepare the cauliflower rice. Heat a skillet over medium heat and add the grated cauliflower. Cook for 5-7 minutes, stirring occasionally, until the cauliflower softens and turns golden. Season with salt and pepper.
6. Serve the chicken curry over the cauliflower rice, garnished with fresh cilantro.

This dish brings a festive flair while keeping things diabetes-friendly. The cauliflower rice serves as a fantastic low-carb alternative to traditional rice, allowing you to enjoy the rich, creamy curry without spiking blood sugar levels. It’s a great way to bring warmth to holiday gatherings while sticking to dietary goals.

Creamy Holiday Chicken Curry with Spinach

A rich and creamy chicken curry featuring a subtle blend of holiday spices, this dish is made with fresh spinach to add a burst of color and nutrients. The creamy texture from yogurt makes it an indulgent yet healthy option for diabetic-friendly holiday meals.

Ingredients:

• 4 boneless, skinless chicken thighs, cut into bite-sized pieces
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon ginger, minced
• 1 tablespoon garam masala
• 1 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 1/2 teaspoon ground cloves
• 1 cup plain Greek yogurt, full-fat
• 1 can (14 oz) diced tomatoes, no salt added
• 3 cups fresh spinach, chopped
• 2 tablespoons olive oil
• Salt and pepper, to taste
• Fresh coriander for garnish

Instructions:

1. Heat olive oil in a large pan over medium heat. Add the onion and sauté for 5 minutes until soft and translucent.
2. Add the garlic and ginger, and cook for 1-2 minutes until fragrant. Stir in the chicken pieces and cook until browned on all sides.
3. Sprinkle the garam masala, cumin, chili powder, ground cloves, salt, and pepper over the chicken. Stir to evenly coat.
4. Pour in the diced tomatoes, mixing everything well. Reduce the heat to low, and let the curry simmer for 20 minutes, allowing the flavors to meld.
5. Stir in the Greek yogurt and chopped spinach. Cook for another 5-7 minutes, until the spinach wilts and the curry reaches a creamy consistency.
6. Garnish with fresh coriander and serve warm.

This creamy chicken curry is a great holiday option for those managing their blood sugar. The addition of spinach boosts the dish with fiber and essential nutrients, while the yogurt adds a smooth richness without unnecessary calories or sugars. It’s a comforting meal that’s both satisfying and healthy.

Holiday Chicken Curry with Sweet Potatoes and Almonds

This hearty chicken curry includes sweet potatoes, a festive vegetable that pairs perfectly with a spiced curry sauce. Almonds add a nice crunch, making this dish a balanced, flavorful choice that is still suitable for those with diabetes.

Ingredients:

• 3 boneless, skinless chicken breasts, cubed
• 2 medium sweet potatoes, peeled and cubed
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 tablespoon curry powder
• 1 teaspoon paprika
• 1/2 teaspoon ginger
• 1/2 cup unsweetened almond milk
• 1/2 cup sliced almonds, toasted
• 1 tablespoon olive oil
• 1 can (14 oz) diced tomatoes, no salt added
• Salt and pepper, to taste
• Fresh parsley for garnish

Instructions:

1. In a large pan, heat olive oil over medium heat. Add the chopped onion and garlic, cooking until the onion is soft, about 5 minutes.
2. Add the cubed chicken and cook until browned on all sides.
3. Sprinkle in the curry powder, paprika, ginger, salt, and pepper, stirring well to coat the chicken evenly.
4. Add the diced tomatoes and cubed sweet potatoes to the pan. Pour in the almond milk and bring the mixture to a simmer.
5. Cover and cook for 20-25 minutes, until the sweet potatoes are tender and the chicken is cooked through.
6. Stir in the toasted almonds and cook for an additional 2-3 minutes.
7. Garnish with fresh parsley before serving.

This chicken curry is the epitome of comfort food for the holidays. The sweet potatoes offer a natural sweetness while still providing essential vitamins, and the almonds contribute to the dish’s texture and heart-healthy fats. It’s a balanced, festive dish that’s perfect for those with diabetes, delivering all the flavors of the season without compromising health goals.

Ginger-Lime Holiday Chicken Curry

This light and zesty chicken curry brings fresh flavors of ginger and lime, offering a refreshing contrast to traditional holiday meals. The bright citrus notes paired with warm spices make this dish a perfect choice for diabetics who still want to enjoy festive, flavorful food.

Ingredients:

• 4 boneless, skinless chicken breasts, cut into cubes
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 lime, juiced and zested
• 1 tablespoon curry powder
• 1/2 teaspoon ground coriander
• 1 can (14 oz) light coconut milk
• 1 cup low-sodium chicken broth
• 2 tablespoons olive oil
• Fresh cilantro for garnish
• Salt and pepper, to taste

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the onion and sauté for 5 minutes until softened.
2. Stir in the garlic and ginger and cook for another minute. Add the chicken and brown on all sides.
3. Sprinkle the curry powder, ground coriander, salt, and pepper over the chicken. Stir to coat the chicken evenly with the spices.
4. Pour in the chicken broth and coconut milk, then add the lime juice and zest. Stir to combine and bring the mixture to a simmer.
5. Reduce heat to low and let the curry simmer for 20-25 minutes, until the chicken is tender and cooked through.
6. Garnish with fresh cilantro and serve warm.

This Ginger-Lime Holiday Chicken Curry is a light yet flavorful dish, combining refreshing citrus with the warmth of curry spices. The low-carb, high-protein ingredients ensure that it’s suitable for those with diabetes, making it a perfect addition to your holiday table. The lime adds a nice, tangy kick that enhances the curry’s rich flavors.

Holiday Chicken Curry with Green Beans and Mushrooms

A classic chicken curry with a twist, this dish includes green beans and mushrooms, adding both texture and nutrition. The earthy flavors of the mushrooms and the crispness of the green beans complement the rich curry sauce, making it a filling and balanced meal for the holiday season.

Ingredients:

• 4 boneless, skinless chicken breasts, cut into cubes
• 1 cup green beans, trimmed and cut into bite-sized pieces
• 1 cup mushrooms, sliced
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 1 tablespoon curry powder
• 1 teaspoon ground cumin
• 1 teaspoon ground turmeric
• 1/2 teaspoon chili powder
• 1 cup low-sodium chicken broth
• 1 can (14 oz) diced tomatoes, no salt added
• 2 tablespoons olive oil
• Salt and pepper, to taste
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a large pan over medium heat. Add the onion and garlic, sautéing until soft and fragrant, about 5 minutes.
2. Add the chicken and cook until browned on all sides.
3. Stir in the curry powder, cumin, turmeric, chili powder, salt, and pepper. Cook for another 2-3 minutes to allow the spices to bloom.
4. Add the sliced mushrooms and green beans, mixing everything together.
5. Pour in the diced tomatoes and chicken broth, stirring well. Bring to a simmer and cook for 20-25 minutes until the chicken is fully cooked and the vegetables are tender.
6. Garnish with fresh parsley and serve.

This hearty chicken curry is not only festive but also full of healthy vegetables. The green beans provide fiber, while the mushrooms add an earthy depth of flavor that complements the bold spices. It’s a great option for a diabetes-friendly holiday meal, offering a satisfying balance of protein, fiber, and low glycemic vegetables.

Cinnamon Apple Chicken Curry

This sweet and savory chicken curry incorporates the flavors of cinnamon and apples, creating a unique holiday dish. The apples bring natural sweetness while the cinnamon adds warmth, making this curry a perfect comfort food option for a diabetic-friendly holiday meal.

Ingredients:

• 4 boneless, skinless chicken thighs, cut into bite-sized pieces
• 2 medium apples, peeled, cored, and chopped
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 1 tablespoon curry powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 cup chicken broth, low-sodium
• 1/2 cup unsweetened apple cider
• 2 tablespoons olive oil
• Salt and pepper, to taste
• Fresh thyme for garnish

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add the onion and garlic, cooking until softened, about 5 minutes.
2. Add the chicken pieces and cook until browned on all sides.
3. Stir in the curry powder, cinnamon, ginger, salt, and pepper. Cook for another minute to allow the spices to develop.
4. Add the chopped apples, chicken broth, and apple cider to the skillet. Stir to combine and bring to a simmer.
5. Cover and let the curry simmer for 20-25 minutes, until the chicken is tender and the apples have softened into a sweet sauce.
6. Garnish with fresh thyme and serve.

The combination of cinnamon and apples makes this chicken curry a comforting, festive choice. The sweetness from the apples works beautifully with the savory spices, creating a balanced dish that’s perfect for managing blood sugar. This unique curry brings a cozy, holiday twist to your table without compromising on health.

Holiday Chicken Curry with Butternut Squash and Kale

This nutritious holiday chicken curry features tender chicken, sweet butternut squash, and hearty kale, offering a delicious way to pack in your veggies while enjoying a flavorful, warming curry. The natural sweetness of the squash complements the savory, spiced chicken for a festive yet healthy meal.

Ingredients:

• 4 boneless, skinless chicken breasts, cubed
• 2 cups butternut squash, peeled and cubed
• 2 cups kale, chopped
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon curry powder
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground ginger
• 1/2 cup coconut milk, unsweetened
• 1 cup low-sodium chicken broth
• 2 tablespoons olive oil
• Salt and pepper, to taste
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion and sauté for 5 minutes until soft.
2. Stir in the garlic and cook for an additional minute, then add the cubed chicken. Brown the chicken on all sides.
3. Sprinkle in the curry powder, cumin, and ginger, mixing well to coat the chicken evenly.
4. Add the butternut squash and chicken broth. Stir to combine and bring to a simmer. Let the curry simmer for 20-25 minutes until the chicken is cooked through and the squash is tender.
5. Stir in the coconut milk and chopped kale. Let the curry cook for another 5 minutes, until the kale has wilted and the sauce is creamy.
6. Garnish with fresh parsley and serve.

This hearty chicken curry is a perfect choice for the holiday season, offering a combination of sweet butternut squash and nutritious kale. The dish is low in carbs while providing ample fiber and vitamins, making it a great option for diabetics looking for a festive, healthy meal. The rich, spiced curry sauce brings everything together for a flavorful and satisfying dish.

Coconut and Spinach Holiday Chicken Curry

A delightful holiday twist on a classic chicken curry, this recipe incorporates coconut milk and spinach for a rich, creamy dish that’s still light and diabetic-friendly. The creamy coconut base complements the earthy flavors of the spinach, offering a flavorful, heartwarming option for the holidays.

Ingredients:

• 4 boneless, skinless chicken breasts, cut into cubes
• 1 can (14 oz) light coconut milk
• 3 cups fresh spinach, washed and chopped
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 1 tablespoon curry powder
• 1 teaspoon ground turmeric
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground cinnamon
• 2 tablespoons olive oil
• Salt and pepper, to taste
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in a large pan over medium heat. Add the onion and sauté for 5 minutes, until softened.
2. Stir in the garlic, curry powder, turmeric, cumin, cinnamon, salt, and pepper. Cook for 1-2 minutes until fragrant.
3. Add the chicken cubes to the pan and cook until browned on all sides.
4. Pour in the coconut milk and bring to a simmer. Let the curry simmer for 15-20 minutes until the chicken is fully cooked.
5. Stir in the spinach and cook for another 2-3 minutes, until the spinach wilts and softens into the curry sauce.
6. Garnish with fresh cilantro and serve.

This Coconut and Spinach Holiday Chicken Curry brings a warm and comforting feel to your holiday table. The creamy coconut milk provides a luscious base, while the spinach adds a healthy green touch. It’s low in carbohydrates and packed with flavor, making it a great option for anyone managing diabetes during the holiday season.

Holiday Chicken Curry with Sweet Potatoes and Peas

This vibrant holiday chicken curry combines tender chicken, sweet potatoes, and peas, offering a perfect balance of sweetness and savory spices. The sweet potatoes add fiber and nutrients, making this curry not only flavorful but also nutritious and diabetic-friendly.

Ingredients:

• 4 boneless, skinless chicken breasts, cubed
• 2 medium sweet potatoes, peeled and cubed
• 1 cup frozen peas, thawed
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon curry powder
• 1 teaspoon ground ginger
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground turmeric
• 1 can (14 oz) diced tomatoes, no salt added
• 1/2 cup low-sodium chicken broth
• 2 tablespoons olive oil
• Salt and pepper, to taste
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic, cooking for about 5 minutes until softened.
2. Add the chicken and brown on all sides.
3. Stir in the curry powder, ginger, cumin, turmeric, salt, and pepper, and cook for 2-3 minutes to release the spices’ fragrance.
4. Add the diced sweet potatoes, chicken broth, and diced tomatoes. Stir well, then cover and bring to a simmer.
5. Cook for 20 minutes, or until the sweet potatoes are tender.
6. Stir in the peas and cook for an additional 5 minutes.
7. Garnish with fresh parsley and serve.

This Holiday Chicken Curry with Sweet Potatoes and Peas combines the sweetness of the potatoes with the savory flavors of the curry, creating a balanced and satisfying dish. The peas add a pop of color and fiber, while the chicken provides lean protein. It’s an excellent choice for anyone looking for a healthy, holiday-inspired curry that is still diabetes-friendly.

Spicy Tomato and Basil Chicken Curry

This spicy, aromatic chicken curry incorporates fresh basil and a rich tomato base, offering a zesty kick that’s perfect for a festive holiday meal. The tomatoes provide a natural sweetness that balances the spices, while the basil adds a burst of freshness to the dish.

Ingredients:

• 4 boneless, skinless chicken breasts, cut into cubes
• 1 can (14 oz) diced tomatoes, no salt added
• 1/2 cup low-sodium chicken broth
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 tablespoon curry powder
• 1 teaspoon red pepper flakes (optional)
• 1 tablespoon fresh basil, chopped
• 2 tablespoons olive oil
• Salt and pepper, to taste

Instructions:

1. Heat olive oil in a large pan over medium heat. Add the onion and cook for about 5 minutes until softened.
2. Stir in the garlic, curry powder, and red pepper flakes (if using). Cook for another minute until fragrant.
3. Add the chicken and brown on all sides.
4. Pour in the diced tomatoes and chicken broth. Stir well, bringing everything to a simmer.
5. Cook for 20 minutes until the chicken is cooked through and the sauce thickens.
6. Stir in the fresh basil and season with salt and pepper to taste.
7. Serve hot, garnished with additional basil if desired.

The Spicy Tomato and Basil Chicken Curry is a bold and flavorful option for a holiday meal. The fresh basil adds a fragrant touch, while the spicy kick from the red pepper flakes provides depth to the dish. It’s a simple yet elegant dish that’s perfect for those seeking a diabetes-friendly curry with a little extra heat.

Curry Chicken with Roasted Vegetables

This hearty holiday chicken curry is packed with roasted vegetables, including carrots, cauliflower, and bell peppers, adding both flavor and texture. The roasted vegetables bring out a sweet, caramelized flavor that pairs beautifully with the savory curry spices.

Ingredients:

• 4 boneless, skinless chicken breasts, cubed
• 2 carrots, peeled and sliced
• 1 small cauliflower, cut into florets
• 1 bell pepper, chopped
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 tablespoon curry powder
• 1 teaspoon ground cumin
• 1/2 teaspoon ground turmeric
• 1/2 cup low-sodium chicken broth
• 2 tablespoons olive oil
• Salt and pepper, to taste
• Fresh cilantro for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the carrots, cauliflower, and bell pepper with 1 tablespoon olive oil, salt, and pepper. Spread the vegetables on a baking sheet and roast for 25-30 minutes, until tender and slightly caramelized.
2. Heat the remaining olive oil in a large pot over medium heat. Add the onion and garlic and sauté for 5 minutes until soft.
3. Add the chicken to the pot and brown on all sides.
4. Sprinkle in the curry powder, cumin, turmeric, salt, and pepper. Stir to coat the chicken in the spices.
5. Add the roasted vegetables to the pot, along with the chicken broth. Stir everything together and simmer for 15-20 minutes until the chicken is cooked through.
6. Garnish with fresh cilantro and serve.

The Curry Chicken with Roasted Vegetables is an excellent diabetic-friendly option for the holidays. The roasted vegetables bring a rich, deep flavor that pairs perfectly with the fragrant spices. This dish is balanced, nutritious, and perfect for those looking for a filling, yet healthy, meal during the holiday season.

Holiday Chicken Curry with Cranberries and Almonds

This festive chicken curry combines the sweetness of cranberries with the nutty crunch of almonds, offering a unique and celebratory flavor profile. Perfect for the holidays, this dish provides a wonderful balance of sweet and savory flavors, while still being diabetic-friendly.

Ingredients:

• 4 boneless, skinless chicken breasts, cubed
• 1 cup fresh cranberries
• 1/4 cup sliced almonds
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 tablespoon curry powder
• 1 teaspoon ground ginger
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground cumin
• 1 can (14 oz) light coconut milk
• 1/2 cup low-sodium chicken broth
• 2 tablespoons olive oil
• Salt and pepper, to taste
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in a large pan over medium heat. Add the onion and sauté for 5 minutes, until softened.
2. Stir in the garlic, curry powder, ginger, cinnamon, cumin, salt, and pepper. Cook for another 1-2 minutes until fragrant.
3. Add the chicken cubes to the pan and cook until browned on all sides.
4. Add the cranberries, coconut milk, and chicken broth to the pan. Bring to a simmer and let it cook for 15-20 minutes until the chicken is fully cooked and the cranberries have softened.
5. Stir in the almonds and cook for another 2 minutes.
6. Garnish with fresh cilantro and serve.

The Holiday Chicken Curry with Cranberries and Almonds brings a festive twist to traditional curry. The cranberries add a sweet-tart balance, while the almonds give a satisfying crunch. This dish is perfect for a special holiday meal that’s both flavorful and diabetes-friendly.

Ginger and Garlic Chicken Curry with Roasted Pumpkin

This ginger and garlic chicken curry with roasted pumpkin is both hearty and flavorful. The roasted pumpkin adds natural sweetness and creaminess to the dish, while the ginger and garlic give it a warming, aromatic kick—ideal for cozy holiday meals.

Ingredients:

• 4 boneless, skinless chicken breasts, cut into cubes
• 2 cups pumpkin, peeled and cubed
• 1 onion, chopped
• 3 garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• 1 tablespoon curry powder
• 1 teaspoon ground cumin
• 1/2 teaspoon ground cinnamon
• 1/2 cup low-sodium chicken broth
• 1/2 cup light coconut milk
• 2 tablespoons olive oil
• Salt and pepper, to taste
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the pumpkin cubes with 1 tablespoon olive oil, salt, and pepper, then spread them out on a baking sheet. Roast for 20-25 minutes, or until tender and lightly caramelized.
2. Heat the remaining olive oil in a large pan over medium heat. Add the onion, garlic, and ginger, and sauté for 5 minutes until softened.
3. Add the chicken to the pan and cook until browned on all sides.
4. Stir in the curry powder, cumin, cinnamon, salt, and pepper. Cook for another 1-2 minutes until fragrant.
5. Pour in the chicken broth and coconut milk, stirring to combine. Let the curry simmer for 15-20 minutes until the chicken is fully cooked.
6. Stir in the roasted pumpkin and cook for an additional 5 minutes until the flavors meld together.
7. Garnish with fresh parsley and serve.

The Ginger and Garlic Chicken Curry with Roasted Pumpkin is a warming and festive dish for the holiday season. The roasted pumpkin adds natural sweetness and a creamy texture, while the ginger and garlic infuse the curry with an aromatic depth. This is a great low-carb and diabetes-friendly recipe to enjoy with loved ones during the holidays.

Creamy Cauliflower and Chicken Curry

This creamy cauliflower and chicken curry is a fantastic, low-carb alternative to traditional curries, with the cauliflower acting as a hearty substitute for potatoes. It’s packed with flavor and the perfect comforting dish for the holidays, all while keeping it diabetes-friendly.

Ingredients:

• 4 boneless, skinless chicken breasts, cubed
• 1 small cauliflower, cut into florets
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 tablespoon curry powder
• 1 teaspoon ground turmeric
• 1/2 teaspoon ground cumin
• 1/2 cup low-sodium chicken broth
• 1 can (14 oz) light coconut milk
• 2 tablespoons olive oil
• Salt and pepper, to taste
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in a large pan over medium heat. Add the onion and sauté for 5 minutes, until softened.
2. Stir in the garlic, curry powder, turmeric, cumin, salt, and pepper. Cook for another 1-2 minutes until fragrant.
3. Add the chicken cubes to the pan and cook until browned on all sides.
4. Add the cauliflower florets, chicken broth, and coconut milk. Bring to a simmer, and cook for 20 minutes, until the chicken is cooked through and the cauliflower is tender.
5. Season with additional salt and pepper to taste.
6. Garnish with fresh cilantro and serve.

The Creamy Cauliflower and Chicken Curry is a rich and creamy dish that’s perfect for the holidays. The cauliflower provides a hearty texture that’s both satisfying and healthy, while the coconut milk gives the curry a creamy, smooth base. This recipe is an excellent option for those seeking a low-carb, diabetic-friendly holiday meal.

Herbed Holiday Chicken Curry with Zucchini

A light, refreshing take on chicken curry, this herbed holiday chicken curry with zucchini incorporates fresh herbs and a vibrant vegetable base. It’s a great option for those who want a healthier, vegetable-packed curry while still celebrating the season.

Ingredients:

• 4 boneless, skinless chicken breasts, cubed
• 2 zucchinis, sliced
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 tablespoon curry powder
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1/2 teaspoon ground cumin
• 1/2 cup low-sodium chicken broth
• 1 can (14 oz) diced tomatoes, no salt added
• 2 tablespoons olive oil
• Salt and pepper, to taste
• Fresh basil for garnish

Instructions:

1. Heat olive oil in a large pan over medium heat. Add the onion and sauté for 5 minutes, until softened.
2. Stir in the garlic, curry powder, oregano, thyme, cumin, salt, and pepper. Cook for another minute until fragrant.
3. Add the chicken cubes to the pan and cook until browned on all sides.
4. Add the zucchini, chicken broth, and diced tomatoes to the pan. Bring to a simmer and cook for 15-20 minutes, until the chicken is fully cooked and the zucchini is tender.
5. Garnish with fresh basil and serve.

The Herbed Holiday Chicken Curry with Zucchini is a light and fragrant option for a holiday meal. The fresh herbs give the curry a vibrant, earthy flavor, while the zucchini adds a refreshing, low-calorie vegetable to the dish. This recipe is perfect for anyone seeking a lighter, diabetic-friendly meal during the holiday season.

Note: More recipes​ are coming soon!