Brought to you by Cheshire Medical Center

The talented kitchen staff at the Art Nichols cafe in Cheshire Medical Center recently whipped up this warming winter delight and it became a healthy hit with staff and visitors alike!


  • 1 pound raw boneless skinless chicken, diced*
  • 2 tablespoons olive oil
  • 2 chopped bell peppers
  • 2 cups corn kernels removed from the pre-cooked cob (or use frozen corn)
  • 1 tablespoon fresh grated ginger grated
  • 2 cloves grated or minced garlic
  • 1 tablespoon spicy curry powder
  • 3 tablespoon Thai red curry paste
  • 1 (14 oz) can coconut milk
  • 1 tablespoon low sodium soy sauce
  • 1/2 cup each chopped fresh basil + cilantro,
  • 4 spiralized** zucchini
  • 1 cup diced pineapple
  • 1 jalapeno seeded + diced

*To make this vegan swap 2 1/2-3 cups cooked chickpeas for the chicken.

** Don’t have a spiralizer? Here are 3 techniques to make “zoodles” without one


1. Heat a large skillet over medium-high heat and add 1 tablespoon olive oil. Once hot, add the diced chicken and cook the chicken until browned all over and cooked through, about 5-10 minutes. Remove the chicken from the skillet and place on a plate.

2. Add another tablespoon olive oil to the skillet then:

  • Add the red peppers and corn, cook 3-4 minutes and then toss in the ginger and garlic.
  • Continue cooking the veggies another 5 minutes or until they just begin to soften.
  • Add the chicken back to the skillet and toss everything together.
  • Add the curry powder and curry paste and give everything another good toss.
  • Cook 1 minute and then add the coconut milk and soy sauce and stir to combine.
  • Bring the mixture to a boil, cook 5 minutes or until the sauce thickens slightly.
  • Remove from the heat and stir in the basil + cilantro.
  • Add the zucchini and toss to combine and heat through.

3. In a small bowl toss together the pineapple and jalapeno.

4. Divide the curry among bowls. Add a spoonful of the pineapple + jalapeno.

Adapted from